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Eggs Benedict

Eggs Benedict

Serves 2
4.5(40)
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Calories
: 
711 kcal
Protein
: 
30.8g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Mustard
  • Egg
  • Milk
  • Wheat
  • Sulphites
  • Cereals containing gluten
  • Egg
  • Milk
  • Soya
  • May contain traces of allergens
Serving amount

5 grams

Chives

1 unit(s)

Avocado

130 grams

Irish Bacon

100 grams

Hollandaise Sauce

(Contains: Mustard, Egg, Milk)

2 unit(s)

Ciabatta

(Contains: Wheat May be present: Cereals containing gluten, Egg, Milk, Soya)

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

(Contains: Egg)

to taste

Water

Energy (kJ)2976 kJ
Energy (kcal)711 kcal
Fat51.5 g
of which saturates14.1 g
Carbohydrate36.4 g
of which sugars3.1 g
Dietary Fiber1.5 g
Protein30.8 g
Salt3.3 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.
•Baking Sheet with Baking Paper
•Slotted Spoon

Cooking steps

PDF
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.
Cook the Eggs
2
  • Add the vinegar to the pot of water. Crack each egg (2 per person) into separate small bowls.
  • Swirl the water with a spoon to create a whirlpool. Drop 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 with salt and pepper.
  • Alternatively, to fry the eggs, place a pan on medium-high heat with a drizzle of oil. Fry until the white is cooked and the yolk is your desired firmness, 4-5 mins.
Assemble and Serve
3
  • Warm the hollandaise in a pot over medium heat. Season to taste with salt and pepper.
  • Warm the ciabattas in the oven for 2-3 mins.
  • Halve the avocado and remove the pit. Scoop out the flesh onto a board. Thinly slice lengthways.
  • Halve the ciabattas. Top with bacon and avocado, followed by an egg.
  • Drizzle over the hollandaise. Sprinkle over the chives.
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