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–+ servings
Benedict-Egg

Eggs Benedict

Jade
A delicious and spectacular recipe for classic eggs benedict, with bread, bacon and hollandaise sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Brunch
Cuisine United Kingdom
Servings 2 People
Calories 686 kcal

Ingredients
  

Hollandaise Sauce

  • 1 egg
  • 1/2 Cup Butter
  • 1 Tsp Lemon Juice
  • Salt
  • Ground pepper

For the Eggs Benedict

  • 2 Eggs
  • 1 round bun
  • 4 Slices Bacon
  • 1 Tsp Vinegar
  • Water
  • Butter

Instructions
 

Hollandaise Sauce

  • We will begin by preparing the Hollandaise sauce. Put the butter in a saucepan. Let it melt over low heat.
    Once it has melted completely, remove from the heat and remove with a spoon the foam that has generated.
    1/2 Cup Butter
  • In the mixing glass, add one egg, the lemon juice (about a teaspoon), a pinch of salt and ground black pepper, to taste.
    We begin to beat, leaving the mixer fixed touching the bottom of the glass. And, without moving it, once the egg begins to thicken, add the butter little by little, without moving the mixer until all the ingredients are integrated.
    1 Tsp Lemon Juice, Salt, Ground pepper, 1 egg
    Sauce

For the Eggs Benedict

  • Open the bread in two halves, spread the inner sides with butter and toast in a frying pan. Set aside.
    Fry the bacon slices in the same frying pan until crispy. Set aside.
    1 round bun, Butter, 4 Slices Bacon
  • In a saucepan, put enough water to cook the two eggs, add a splash of vinegar and bring to the boil.
    When it is about to boil, turn off the heat and add the eggs, being careful not to break them (you can break them in a glass, and from the glass pour them into the water, so it will be easier not to break them).
    If you do not have enough space in the pot, make the eggs one at a time, so that they do not stick together.
    2 Eggs, 1 Tsp Vinegar, Water
  • Cook for 3 minutes. Prepare a saucepan with cold water, and when removing the eggs from the water, once they are ready, run them through the saucepan with cold water for a few seconds. Set aside.
    Water
  • Once all the ingredients are ready, we are going to assemble the eggs benedict.
    On the inside of the bread, the part we had toasted with butter, place two slices of fried bacon, on top of them the poached egg and the hollandaise sauce.
    Benedict-Egg

Nutrition

Nutrition Facts
Eggs Benedict
Amount per Serving
Calories
686
% Daily Value*
Fat
 
70
g
108
%
Saturated Fat
 
37
g
231
%
Trans Fat
 
2
g
Cholesterol
 
397
mg
132
%
Sodium
 
790
mg
34
%
Potassium
 
195
mg
6
%
Carbohydrates
 
1
g
0
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
14
g
28
%
Calcium
 
54
mg
5
%
Vitamin C
 
1
mg
1
%
Vitamin A
 
1791
IU
36
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Brunch, Eggs, Uk recipes
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