Eggs Benedict
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Eggs Benedict

Eggs cooked just to your liking are topped with crispy bacon, rich hollandaise and creamy avocado in this simple yet delicious recipe.

Tags:
Egg(s) not included
Quick
Calorie Smart
Allergens:
Mustard
Egg
Milk
Sulphites
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

5 grams

Chives

1 unit(s)

Avocado

130 grams

Bacon

100 grams

Hollandaise Sauce

(Contains Mustard, Egg, Milk)

2 unit(s)

Ciabatta

1 sachet(s)

Apple Cider Vinegar

(Contains Sulphites)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

4 unit(s)

Egg

to taste

Water

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Nutrition Values

Energy (kJ)2271 kJ
Energy (kcal)543 kcal
Fat45.1 g
of which saturates12.8 g
Carbohydrate12.8 g
of which sugars2.3 g
Dietary Fiber0.2 g
Protein26.1 g
Cholesterol0 mg
Salt2.7 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Baking Sheet with Baking Paper
Slotted Spoon

Instructions

Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a pot of water for the eggs.
  • Roughly chop the chives (use scissors if you prefer).
  • Lay the bacon rashers in a single layer on a lined baking tray.
  • Bake on the top shelf of your oven until golden brown and crispy, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.

TIP: You can also fry the bacon in the pan if you'd like. 

Fry the Eggs
2
  • Add the vinegar to the boiling water. Crack each egg (2 per person) into separate small bowls.
  • Use a spoon to swirl the water and create a whirlpool. Dop the eggs into the centre of the whirlpool. Lower the heat to a simmer.
  • Poach until the white is firm, 2-3 mins. Remove each egg with a slotted spoon. Season to taste with salt and pepper.
  • Alternatively, you can fry the eggs (leave out the vinegar). Place a pan on medium-high heat with a drizzle of oil.
  • Once hot, cook until the white is cooked and the yolk is your desired firmness, 4-5 mins.
Assemble and Serve
3
  • While the eggs cook, pour the hollandaise into a small pot and gently warm through over medium heat.
  • Warm the ciabattas in the oven for 2-3 mins.
  • Halve the avocado and remove the pit. Use a tablespoon to scoop out the flesh onto a board. Thinly slice each half lengthways.
  • Divide the ciabattas between plates. Top with the bacon and avocado slices, followed by an egg.
  • Pour over the hollandaise and finish with a scattering of chives.