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Eggs benedict for breakfast

Eggs Benedict for Breakfast

A gorgeous French-style breakfast everyone will love! This is a wonderful recipe for a hearty French breakfast that suits absolutely everyone. The beauty of it is that you can pair it with a side of whatever vegetables you like. Eggs Benedict come together very quickly, which is a real time-saver on busy mornings when you're rushing out the door. It makes for a filling, delicious breakfast that will delight you and your whole household.

Annelly

Recipe author

Composition / ingredients

Servings:

Eggs

Bread

Ham (2 slices, cooked)

Lemon juice

Butter

100

Egg yolks

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 9 g

Fats 66 % 33 g

Carbohydrates 16 % 8 g

361 kcal

GI: 13 / 0 / 88

Cooking method

Cooking time: 20 min

Step 1:

The ingredients.
Step 2:

Get ready to poach the eggs: crack an egg into a small bowl, keeping the yolk intact.
Step 3:

Boil the kettle. Pour the hot water into a small saucepan to a depth of about 1 inch (2.5–3 cm). As soon as bubbles start rising from the bottom, slide the egg into the water and cook for exactly 1 minute.
Step 4:

Take the pan off the heat and let the egg sit in the water for 10 minutes.
Step 5:

For the hollandaise: melt the butter in a small saucepan. Whisk together the lemon juice and yolks.
Step 6:

Set the pan of yolks over a pot of gently simmering water and whisk. Keep whisking as you slowly drizzle in the melted butter. The mixture should thicken into a smooth, creamy sauce. The hollandaise is ready.
Step 7:

Toast the bread slices on both sides and lay a slice of ham on each.
Step 8:

Lift the poached eggs out of the water with a slotted spoon, blot the underside on a paper towel, and set each egg on top of the ham.
Step 9:

Serve the eggs Benedict with the warm hollandaise sauce.
Step 10:

Enjoy!