Eggs Benedict

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Eggs Benedict
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Health Score:
6,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
923
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie923 kcal(44 %)
Protein16 g(16 %)
Fat87 g(75 %)
Carbohydrates20 g(13 %)
Sugar added0 g(0 %)
Roughage3.5 g(12 %)
Vitamin A0.8 mg(100 %)
Vitamin D3.1 μg(16 %)
Vitamin E8.2 mg(68 %)
Vitamin K69.9 μg(117 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin5.8 mg(48 %)
Vitamin B₆0.2 mg(14 %)
Folate242 μg(81 %)
Pantothenic acid2.4 mg(40 %)
Biotin24.4 μg(54 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C46 mg(48 %)
Potassium576 mg(14 %)
Calcium112 mg(11 %)
Magnesium54 mg(18 %)
Iron3.5 mg(23 %)
Iodine21 μg(11 %)
Zinc2.5 mg(31 %)
Saturated fatty acids46.4 g
Uric acid45 mg
Cholesterol528 mg
Complete sugar6 g

Ingredients

for
2
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
How healthy are the main ingredients?
tomatosaltegglemon

Preparation steps

1.

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.

2.

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.

3.

Cook bacon in hot oil in a frying pan until crisp.

4.

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. 

5.

Cut rolls in half and toast.

6.

Carefully lift out the eggs with a slotted spoon from the water and let drain on paper towels.

7.

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.