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
Eggs Benedict
Also needed
- 15 ml (1 tbsp) white wine vinegar
Optional
- 30 ml (2 tbsp) fresh chives, chopped
Preparation
- Prepare the Hollandaise sauce according to the package directions.
- Place 2 l (8 cups) water and the vinegar in a deep saucepan and bring to a boil.
- Lower the heat so that the water is gently simmering.
- 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.
- Drain the eggs on paper towels.
- Slice the English muffins and toast them.
- 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
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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