Eggs Benedict with Quick Hollandaise
Eggs Benedict with Quick Hollandaise - Smart interpretation of a classic. Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
Thanks to its complex carbohydrates, wholemeal rye bread provides long-lasting energy, while its B vitamins support our concentration and ensure nerves of steel. Serve up more eggs more often. Its high protein content boosts the metabolism, because the body needs far more energy to process the nutrient than it does for fats or carbohydrates. This effect is called food-induced thermogenesis.
The flash hollandaise contains raw egg yolk in addition to water, butter, and lemon juice. Use very fresh eggs for this, ensure good kitchen hygiene during preparation and consume the sauce as soon as possible.
(Percentage of daily recommendation)
| Calorie | 456 cal. | (22 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 9.4 μg | (16 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 23.5 μg | (52 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 578 mg | (14 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 115 mg | |||
| Cholesterol | 282 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 6 eggs
- 2 Tbsps Yogurt (low-fat)
- 2 ½ ozs melted butter
- peppers
- salt
- 2 splashes lemon juice
- 2 Tbsps Vinegar
- 8 leaves Radicchio
- ½ Cress
- 3 ½ ozs Cucumber
- 4 Radish
- 6 slices Whole Grain Rye Rolls
- 12 slices chicken breast cold cuts
Kitchen utensils
Preparation steps
For the quick hollandaise, first, separate 2 eggs (use egg whites elsewhere). Place egg yolks and yogurt in a high mixing bowl. Slowly add the butter and mix thoroughly with a hand blender. Season with pepper, salt, and lemon juice, and chill.
Bring about 8 cups of water with vinegar to a boil. Crack eggs one by one into a soup ladle, stir the water with a spoon to form a whirlpool and carefully slide eggs into the broth and cook over low heat for about 5 minutes. Lift eggs out of broth and drain.
While eggs are cooking, wash lettuce leaves and shake dry. Cut cress from the bed. Wash and slice cucumber and radish. Lift the eggs out of the broth and drain.
Cut bread slices in half. Prepare 4 portions one after the other. To do this, spread 3 halves of bread with 1 blob of hollandaise per serving, then top with radicchio, cucumber, radishes, 3 slices of chicken breast cold cuts, and 1 egg. Pour hollandaise on top and sprinkle cress on top. Season the Eggs Benedict with salt and pepper.
