Eggs Benedict with Asparagus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 912 cal. | (43 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 86 g | (74 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 68.7 μg | (115 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 234 μg | (78 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 23.5 μg | (52 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 495 mg | (12 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 46.4 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 528 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the eggs
- 300 grams green Asparagus
- 50 grams Bacon (sliced)
- 1 tsp vegetable oil
- 2 Tbsps Vinegar
- salt
- freshly ground peppers
- 2 fresh eggs
- 1 White roll
- salt
- freshly ground peppers
- For the hollandaise sauce
- 125 grams butter
- 1 egg yolk
- 2 Tbsps dry white wine
- 1 Tbsp lemon juice
- salt
- freshly ground white peppers
Preparation steps
For the hollandaise, melt the butter and skim off the foam. Place the egg yolk and wine in a metal bowl and beat over a hot water bath until frothy, then add a few drops of butter. Continue stirring and drizzle in the butter in a thin stream until incorporated into the sauce. Season with lemon juice, salt and pepper and keep warm.
For the eggs, rinse the asparagus, peel the bottom third if necessary, cut off the woody ends and blanch in boiling salted water for about 10-12 minutes. Remove and drain.
Cook the bacon in hot oil in a frying pan until crisp.
Bring 500 ml (approximately 2 cups) of water to a boil with the vinegar in a small pan. Break the eggs into a cup (individually), without damaging the yolk. Cooking one at a time, slide the eggs into simmering water and cook over low heat for about 5 minutes.
Cut the roll in half and toast.
Carefully remove the eggs from the water with a slotted spoon and drain on paper towels.
To serve, arrange the roll on a plate. Place the bacon and asparagus on top and season with salt and pepper. Top with a poached egg. Drizzle with hollandaise sauce and season with freshly ground pepper.
