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🍳 Quick Eggs Benedict with Rye Bread and Liquid Sauce

456 kcal · 30 min · 4 servings

Ingredients

• 6 eggs
• 2 tbsp yogurt (1.5% fat) (40 g)
• 70 g liquid butter
• pepper
• salt
• 2 drops lemon juice
• 2 tbsp vinegar
• 8 leaves radicchio (50 g)
• 0.5 box cress
• 100 g cucumber
• 4 radishes
• 6 slices rye wholemeal bread (60 g each)
• 12 slices sliced chicken breast (10 g each)

Instructions

1. 1. Separate two eggs. Use the egg whites for another purpose.
2. 2. Put the egg yolks and yogurt into a tall beaker.
3. 3. Let the butter flow slowly into the beaker.
4. 4. Mix the mixture vigorously with a hand blender.
5. 5. Season the sauce with pepper, salt, and lemon juice.
6. 6. Chill the sauce.
7. 7. Bring about 2 liters of water with vinegar to a boil.
8. 8. Crack the eggs one by one into a soup ladle.
9. 9. Stir the water with a spoon to create a whirlpool.
10. 10. Gently slide the eggs into the hot water.
11. 11. Cook the eggs over low heat for about 5 minutes.
12. 12. Remove the eggs from the water.
13. 13. Let the eggs drain.
14. 14. Wash the salad leaves.
15. 15. Shake the salad leaves dry.
16. 16. Cut the cress from the bed.
17. 17. Wash the cucumber.
18. 18. Wash the radishes.
19. 19. Slice the cucumber.
20. 20. Slice the radishes.
21. 21. Halve the bread slices.
22. 22. Prepare 4 portions one after the other.
23. 23. Spread a dollop of the quick Hollandaise sauce on 3 bread halves per portion.
24. 24. Top the bread halves with radicchio.
25. 25. Top the bread halves with cucumber.
26. 26. Top the bread halves with radish.
27. 27. Top the bread halves with 3 slices of chicken breast deli meat.
28. 28. Top the bread halves with 1 egg.
29. 29. Add more sauce on top of the Eggs Benedict.
30. 30. Sprinkle cress over the Eggs Benedict.
31. 31. Season the Eggs Benedict with salt.
32. 32. Season the Eggs Benedict with pepper.

Nutrition per serving

• kcal: 456
• Protein: 22 g · Fett/Fat: 24 g · Carbs: 37 g