Carrots with Hollandaise Sauce and Egg Halves

Name: Carrots with Hollandaise Sauce and Egg Halves
Total time: 45 min
Yield: 4
Ingredients: 7 eggs; 700 grams carrots; 225 grams butter; salt; sugar; 2 egg yolks; 4 Tbsps white wine; 2 Tbsps lemon juice; white peppers (freshly ground); 1 bunch Basil; 40 grams slivered almonds

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Difficulty:

advanced

Difficulty

Preparation:

45 min.

Preparation

Calories:

825

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

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1 serving contains
(Percentage of daily recommendation)

Calories	825 kcal	(39 %)
Protein	25.9 g	(26 %)
Fat	76.8 g	(66 %)
Carbohydrates	10 g	(7 %)

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 7 eggs; 700 grams carrots; 225 grams butter; salt; sugar; 2 egg yolks; 4 Tbsps white wine; 2 Tbsps lemon juice; white peppers (freshly ground); 1 bunch Basil; 40 grams slivered almonds

How healthy are the main ingredients?

carrot Basil egg salt sugar

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Preparation steps

Cook eggs in boiling water for 5-6 minutes. Drain and rinse in cold water, peel.

Peel carrots, leaving about 1 cm (approximately 1/2 inch) stems.

Heat 1 tablespoon of butter in a pan and saute carrots for a few minutes. Add a little water and simmer, covered, for 10 minutes. Season with salt and sugar. Rinse basil, shake dry and pluck off leaves, finely chop half of basil.

Heat butter in a pan and cool slightly. Whisk egg yolks with white wine until foamy in a stainless steel bowl. Place bowl over hot water bath and gradually add butter, beating constantly, until sauce thickens.

Add chopped basil to the sauce.

Halve eggs and arrange with carrots on plates. Drizzle carrots with sauce and serve garnished with basil leaves and sliced almonds.