Eggs Benedict with Smoked Salmon
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
904
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 904 cal. | (43 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 73 g | (63 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 6.8 μg | (34 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 15.5 μg | (26 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 11.2 mg | (93 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 34.2 μg | (76 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 454 mg | (11 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 39.5 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 762 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
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