Savory Muffins with Poached Eggs and Hollandaise Sauce

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Savory Muffins with Poached Eggs and Hollandaise Sauce
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Health Score:
66 / 100
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
823
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie823 cal.(39 %)
Protein24 g(24 %)
Fat72 g(62 %)
Carbohydrates21 g(14 %)
Sugar added2 g(8 %)
Roughage1.5 g(5 %)
Vitamin A1 mg(125 %)
Vitamin D3 μg(15 %)
Vitamin E7.7 mg(64 %)
Vitamin K177.7 μg(296 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.6 mg(55 %)
Niacin7.1 mg(59 %)
Vitamin B₆0.3 mg(21 %)
Folate134 μg(45 %)
Pantothenic acid1.8 mg(30 %)
Biotin26 μg(58 %)
Vitamin B₁₂2.2 μg(73 %)
Vitamin C24 mg(25 %)
Potassium525 mg(13 %)
Calcium452 mg(45 %)
Magnesium66 mg(22 %)
Iron3.8 mg(25 %)
Iodine39 μg(20 %)
Zinc3.4 mg(43 %)
Saturated fatty acids37.5 g
Uric acid60 mg
Cholesterol489 mg
Complete sugar5 g

Ingredients

for
6
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
How healthy are the main ingredients?
FetaEmmentaler cheeseMustardparsleysugarsalt

Preparation steps

1.

For the muffins: Preheat the oven to 180°C (approximately 350°F). Grease the muffin tin.

2.

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.

3.

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.

4.

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. 

5.

Remove the muffins from the tins. Halve 2 muffins for each plate. Top the bottom half of each muffin with the sauce.