Eggs Benedict
serves 2
Eggs cooked just to your liking are topped with crispy bacon, rich hollandaise and creamy avocado in this simple yet delicious recipe.
Tags:
Egg(s) not included
•Quick
Allergens:
Mustard
•Egg
•Milk
•Wheat
•Sulphites
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
5 grams
Chives
1 unit(s)
Avocado
130 grams
Irish Bacon
100 grams
Hollandaise Sauce
(Contains Mustard, Egg, Milk)
2 unit(s)
Ciabatta
(Contains Wheat May be present Cereals containing gluten, Egg, Milk, Soya)
1 sachet(s)
Apple Cider Vinegar
(Contains Sulphites)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
4 unit(s)
Egg
to taste
Water
Nutrition Values
Energy (kJ)2976 kJ
Energy (kcal)711 kcal
Fat51.5 g
of which saturates14.1 g
Carbohydrate36.4 g
of which sugars3.1 g
Dietary Fiber1.5 g
Protein30.8 g
Cholesterol0 mg
Salt3.3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
•Slotted Spoon
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a pot of water for the eggs.
- Roughly chop the chives (use scissors if you prefer).
- Lay the bacon rashers in a single layer on a lined baking tray.
- Bake on the top shelf of your oven until golden brown and crispy, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
2
- Add the vinegar to the pot of water. Crack each egg (2 per person) into separate small bowls.
- Swirl the water with a spoon to create a whirlpool. Drop the eggs into the centre. Lower the heat to a simmer.
- Poach until the white is firm, 2-3 mins. Remove with a slotted spoon. Season with salt and pepper.
- Alternatively, to fry the eggs, place a pan on medium-high heat with a drizzle of oil. Fry until the white is cooked and the yolk is your desired firmness, 4-5 mins.
3
- Warm the hollandaise in a pot over medium heat. Season to taste with salt and pepper.
- Warm the ciabattas in the oven for 2-3 mins.
- Halve the avocado and remove the pit. Scoop out the flesh onto a board. Thinly slice lengthways.
- Halve the ciabattas. Top with bacon and avocado, followed by an egg.
- Drizzle over the hollandaise. Sprinkle over the chives.
