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🍳 Classic Eggs Benedict

867 kcal · 30 min · 4 servings

Ingredients

• 300 g green asparagus
• 50 g breakfast bacon (sliced)
• 1 tsp oil
• 2 tbsp vinegar
• salt
• pepper (from the mill)
• 2 fresh eggs
• 1 roll
• salt
• pepper (from the mill)
• 125 g butter
• 1 egg yolk
• 2 tbsp dry white wine
• 1 tbsp lemon juice
• salt
• white pepper (from the mill)

Instructions

1. 1. Melt the butter in a small pot.
2. 2. Skim the white foam off the surface of the melted butter.
3. 3. Place the egg yolks and wine in a heatproof bowl.
4. 4. Place the bowl over a pot of hot water, but do not let it touch the water directly (bain-marie).
5. 5. Whisk the egg yolk and wine mixture until it becomes creamy.
6. 6. Stir the melted butter slowly into the egg yolk mixture.
7. 7. Add a few drops of butter first, then a thin stream, while stirring constantly.
8. 8. Continue stirring until the sauce thickens, but make sure the egg does not curdle.
9. 9. Season the finished sauce with lemon juice, salt, and pepper.
10. 10. Keep the sauce warm until you need it.
11. 11. Wash the asparagus thoroughly.
12. 12. Peel the asparagus at the bottom of the stalk if necessary.
13. 13. Cut off the woody ends from the asparagus.
14. 14. Boil the asparagus in salted boiling water for about 10 to 12 minutes.
15. 15. Remove the asparagus from the water and let it drain.
16. 16. Fry the bacon in a pan with hot oil until crispy.
17. 17. Bring about 500 milliliters of water with the vinegar to a boil in a small pot.
18. 18. Crack the eggs one by one into a small cup without damaging the yolk.
19. 19. Carefully slide the eggs one by one into the gently simmering water.
20. 20. Let the eggs cook over low heat for about 5 minutes.
21. 21. Halve the buns.
22. 22. Toast the bun halves.
23. 23. Carefully lift the poached eggs out of the water with a slotted spoon.
24. 24. Let the eggs drain on a kitchen towel.
25. 25. Place the bun halves on the plates.
26. 26. Distribute the bacon on the buns.
27. 27. Add the asparagus.
28. 28. Season the asparagus with salt and pepper.
29. 29. Place one poached egg on each portion.
30. 30. Drizzle the Hollandaise sauce over them.
31. 31. Grind some fresh pepper over the top if desired.

Nutrition per serving

• kcal: 867
• Protein: 17 g · Fett/Fat: 81 g · Carbs: 19 g