Eggs Benedict
Nutritional values
(Percentage of daily recommendation)
| Calorie | 923 cal. | (44 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 87 g | (75 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 69.9 μg | (117 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 242 μg | (81 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 24.4 μg | (54 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 576 mg | (14 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 46.4 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 528 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 300 grams Asparagus
- 50 grams Bacon (in slices)
- 1 tsp vegetable oil
- 2 Tbsps Vinegar
- salt
- peppers (from the mill)
- 2 fresh eggs
- 1 White roll
- 2 lg slices Tomatoes
- For the hollandaise sauce
- 125 grams butter
- 1 egg yolk
- 2 Tbsps dry white wine
- 1 Tbsp lemon juice
- salt
- white peppers
- For garnish
- Curry powder
- lemons
- Lemon peel
Preparation steps
Melt butter for hollandaise and skim off the foam. Add egg yolk and wine in a metal bowl and beat in the hot water until frothy, then add the melted butter, stirring constantly until it forms a nice sauce. Add lemon juice, salt and pepper to taste and keep warm.
Rinse asparagus, peel the bottom third if necessary, cut off the ends and cook in boiling salted water for about 10-12 minutes. Remove and drain.
Cook bacon in hot oil in a frying pan until crisp.
Boil 500 ml (approximately 2 cup) of water with the vinegar in a small pan. Individually break the eggs into a cup, and do not damage the yolk. Slide eggs successively into simmering water, then poach over a low heat for about 5 minutes.
Cut rolls in half and toast.
Carefully lift out the eggs with a slotted spoon from the water and let drain on paper towels.
To serve, put the rolls onto a plate, distribute the bacon on top, add tomato slices, then season with salt and pepper and place a poached egg on top. Pour on hollandaise and sprinkle to taste with some curry powder. Add the asparagus and garnish with halved lemon slices and lemon peel spirals.
