Savory Muffins with Poached Eggs and Hollandaise Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 823 cal. | (39 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 72 g | (62 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 177.7 μg | (296 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 26 μg | (58 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 525 mg | (13 %) | ||
| Calcium | 452 mg | (45 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 37.5 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 489 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the muffins
- soft butter (for greasing)
- 100 grams Pancetta
- 250 grams Baby spinach
- 150 grams Feta
- 100 grams grated Emmentaler cheese
- 2 Tbsps finely chopped parsley
- 125 grams Pastry flour
- 2 tsps Baking powder
- ½ tsp salt
- ½ tsp Chili powder
- 1 tsp sugar
- 1 large egg
- 100 milliliters milk
- 50 grams Yogurt (0.1% fat)
- 4 Tbsps vegetable oil
- For the hollandaise sauce
- 225 grams butter
- 2 egg yolks
- 1 Tbsp Fruit Vinegar
- 1 Tbsp medium hot Mustard
- 1 Tbsp grainy Mustard
- salt
- freshly ground peppers
- For the poached eggs
- 6 eggs
- 5 Tbsps Fruit Vinegar
Preparation steps
For the muffins: Preheat the oven to 180°C (approximately 350°F). Grease the muffin tin.
Cut the pancetta into small cubes. Rinse the spinach, spin dry and coarsely chop. Crumble the feta. In a bowl stir the feta with the Emmental, parsley, flour, baking powder, salt, chile and sugar. In another bowl, whisk the egg with the milk, yogurt and oil. Stir the flour mixture into the milk mixture, along with the pancetta and spinach until thoroughly combined. Divide the batter between the muffin cups and bake for 25 minutes. Remove from oven and cool.
For the hollandaise sauce: Melt the butter in a saucepan set over low heat. In a bowl, stir the egg yolks with the vinegar and medium hot mustard. Place over a pot of simmering water and stir until thick and creamy. Gradually stir the melted butter into the egg yolk mixture. Stir in the grainy mustard and season with salt and pepper to taste. Hold warm until ready to serve. Do not boil.
For the poached eggs: Crack the eggs in a small cup or bowl. Boil 1 liter (approximately 4 cups) of water with the vinegar. Stir the water with a spoon until a vortex forms in the middle. Slide each egg into the water. Poach for 4 minutes and remove with a slotted spoon. Ideally, the egg white should form around the egg yolk.
Remove the muffins from the tins. Halve 2 muffins for each plate. Top the bottom half of each muffin with the sauce.
