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🍳 Quick Eggs Benedict with Fresh Sauce

540 kcal · 30 min · 4 servings

Ingredients

• butter 210 g
• lemons 1 pc.
• eggs 6 pc.
• dry white wine 4 tbsp
• mustard 0.5 tsp
• salt pinch
• pepper, black ground pinch
• rolls 2 pc.
• chives, fresh 20 g
• vinegar 1 tbsp
• bresaola 80 g

Instructions

1. 1. Melt 200 g of butter in a pot over medium heat.
2. 2. Brown the butter lightly for about 3 minutes.
3. 3. Cut a lemon in half and squeeze out the juice.
4. 4. Separate 2 eggs and save the egg whites for another use.
5. 5. Put white wine, 3 tablespoons of lemon juice, 2 egg yolks, mustard, a pinch of salt, and pepper into a tall container.
6. 6. Slowly pour the hot butter into the mixture.
7. 7. Mix everything with an immersion blender until the sauce is creamy.
8. 8. Set the finished hollandaise aside until you need it.
9. 9. Bring about 2 liters of salted water in a pot to a boil with the lid on.
10. 10. Halve the rolls and spread butter on the cut sides.
11. 11. Heat a pan over medium heat.
12. 12. Toast the roll halves for about 1 to 2 minutes on the buttered side.
13. 13. Wash the chives and pat them dry.
14. 14. Slice the chives into fine rings.
15. 15. Add vinegar to the boiling water.
16. 16. Reduce the heat so that the water is only simmering slightly.
17. 17. Crack an egg into a cup without damaging the yolk.
18. 18. Stir the water in the pot with a whisk to create a whirlpool.
19. 19. Gently slide the eggs into the whirlpool one by one.
20. 20. Let the eggs cook on low heat for about 4 to 5 minutes.
21. 21. Carefully remove the eggs with a slotted spoon.
22. 22. Place the toasted roll halves on the plates.
23. 23. Top the rolls with Bresaola.
24. 24. Place the poached eggs on the meat.
25. 25. Pour the hollandaise over the eggs.
26. 26. Garnish the dishes with the chopped chives.
27. 27. Serve the Eggs Benedict immediately.

Nutrition per serving

• kcal: 540
• Protein: 29 g · Fett/Fat: 43 g · Carbs: 24 g