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Eggs Benedict

Eggs Benedict

  • Serves 4
  • Prep time 15 minutes
  • Cook time 5 minutes

Nutrition facts

Per serving: Calories 243, Protein 14 g, Fat 13 g, Carbohydrates 19 g, Fibre 1 g, Iron 2 mg, Calcium 121 mg, Sodium 1,027 mg

Ingredients

  • Sachet de sauce hollandaise
  • Oeuf
  • Muffins anglais
  • Jambon au sirop d'érable
  • Roquette

Also needed

  • 15 ml (1 tbsp) white wine vinegar

Optional

  • 30 ml (2 tbsp) fresh chives, chopped

Preparation

  1. Prepare the Hollandaise sauce according to the package directions.
  2. Place 2 l (8 cups) water and the vinegar in a deep saucepan and bring to a boil.
  3. Lower the heat so that the water is gently simmering.
  4. Break each of the eggs into a cup. Slide the eggs gently into the water. Turn up the heat, cover the saucepan and let cook for 4 minutes.
  5. Drain the eggs on paper towels.
  6. Slice the English muffins and toast them.
  7. Top each half of the English muffins with ham, arugula and one poached egg. Spoon Hollandaise sauce over the top and sprinkle with chives, if desired.

Side dish idea

Fruit Shooters

fruits-shooters

Using an electric mixer, blend 250 ml (1 cup) vanilla soy milk with 125 ml (½ cup) orange juice, 8 strawberries, 30 ml (2 tbsp) sugar and 15 ml (1 tbsp) lime juice.



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