Eggs Benedict with Smoked Salmon

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Eggs Benedict with Smoked Salmon
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Health Score:
6,1 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
904
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie904 kcal(43 %)
Protein31 g(32 %)
Fat73 g(63 %)
Carbohydrates30 g(20 %)
Sugar added0 g(0 %)
Roughage1.8 g(6 %)
Vitamin A0.8 mg(100 %)
Vitamin D6.8 μg(34 %)
Vitamin E5.7 mg(48 %)
Vitamin K15.5 μg(26 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.7 mg(64 %)
Niacin11.2 mg(93 %)
Vitamin B₆0.4 mg(29 %)
Folate145 μg(48 %)
Pantothenic acid2.3 mg(38 %)
Biotin34.2 μg(76 %)
Vitamin B₁₂4.1 μg(137 %)
Vitamin C2 mg(2 %)
Potassium454 mg(11 %)
Calcium108 mg(11 %)
Magnesium41 mg(14 %)
Iron3.6 mg(24 %)
Iodine17 μg(9 %)
Zinc2.7 mg(34 %)
Saturated fatty acids39.5 g
Uric acid7 mg
Cholesterol762 mg
Complete sugar4 g

Ingredients

for
4
For the eggs Benedict
4 halved White rolls
8 small eggs
½ l Salt water
1 Tbsp Vinegar
200 grams Smoked salmon
salt
freshly ground peppers
For the hollandaise sauce
250 grams butter
2 egg yolks
4 Tbsps dry white wine
2 Tbsps lemon juice
salt
freshly ground white peppers
How healthy are the main ingredients?
eggsalt

Preparation steps

1.

For the eggs Benedict: Bring a pot of salted water to a boil. Add the vinegar. Crack the eggs into a cup and gently slide into the water. Use a spoon to hold the shape of the eggs while cooking. Cook for 4 minutes. Remove the eggs with a slotted spoon and drain on paper towels. Top the bun halves with the smoked salmon and a poached egg. Season with salt and pepper to taste. 

2.

For the hollandaise sauce: 

3.

Melt butter in a saucepan and skim off foam. Place the egg yolks and wine in a metal bowl. Set over a pot of simmering water and beat until thicken and frothy. Gradually beat in the butter until the sauce is thick and creamy. Season with the lemon juice, and salt and pepper to taste. Serve drizzled over the eggs Benedict.