Easter Brunch Kit | Eggs Benedict and Berry Waffles
serves 2-43.5(17)
Calories
:
1233 kcalProtein
:
32.1g proteinTotal
:
20 minutesDifficulty
:
EasyEgg(s) not included
Quick
Allergens:
- Nuts
- Almonds
- Barley
- Cereals containing gluten
- Egg
- Milk
- Soya
- Wheat
- Sulphites
- Cereals containing gluten
- Kamut (wheat)
- Khorasan (wheat)
- Oats
- Rye
- Sesame
- Spelt (wheat)
- May contain traces of allergens
- Milk
- Soya
- Egg
An Easter brunch kit that will satisfy cravings for savoury and sweet.
Ingredients
Serving amount
125 grams
Blueberries
130 grams
Irish Bacon
20 grams
Almonds
(Contains: Nuts, Almonds)
2 unit(s)
Waffles
(Contains: Barley, Cereals containing gluten, Egg, Milk, Soya, Wheat May be present: Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Sesame, Spelt (wheat))
15 grams
Maple Syrup
5 grams
Chives
1 unit(s)
Avocado
100 grams
Hollandaise Sauce
(Contains: Egg, Milk)
2 unit(s)
Ciabatta
(Contains: Cereals containing gluten, Wheat May be present: Cereals containing gluten, Milk, Soya, Egg)
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
Not included in your delivery
2 unit(s)
Egg
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)5158 kJ
Energy (kcal)1233 kcal
Fat83.9 g
of which saturates24.3 g
Carbohydrate91.4 g
of which sugars27.9 g
Dietary Fiber4.5 g
Protein32.1 g
Salt4 g
Trans Fat3.1 g
Potassium524.4 mg
Calcium42.6 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a pot of water for the eggs.
- Lay the bacon on a lined baking tray. Bake on the top shelf for 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
- Roughly chop the chives.
- Place a pan over medium heat (no oil). Dry-fry the almonds until lightly toasted, 3-4 mins. Remove from the pan and set aside.
2
- Add vinegar to the pot of water. Crack each egg (2 per person) into separate small bowls.
- Swirl the water to create a whirlpool. Drop the eggs into the centre. Lower the heat to a simmer. Poach until the white is firm, 2-3 mins. Remove with a slotted spoon. Season with salt and pepper.
- Halve the avocado and remove the pit. Scoop out the flesh. Thinly slice lengthways.
- Return the pan to medium heat. Warm the hollandaise. Season to taste with sugar, salt and pepper.
3
- Halve the ciabattas lengthways, then widthways. Warm in the oven, 2-3 mins.
- Pop the waffles (one per person) into the oven to warm through, 1-2 mins.
- Top ciabattas with bacon, avocado and egg. Drizzle with hollandaise. Sprinkle with chives.
- Share the waffles between plates. Top with blueberries, almonds and syrup.
