Preparation time is 10minutes
Cook time is 5minutes
Total time is 15minutes
Serve is for 2 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
2
For the hollandaise sauce
- 100grams unsalted butter
- 1 large egg yolk
- 2tablespoons lemon juice
- 1 pinch salt
- 1 pinch freshly ground black pepper
For the rest
- 6 smoked streaky bacon rashers
- 4 eggs
- 4 slices thick slices of walnut bread, or multigrain bread, crusts removed
Nutrition per serving
3360kJ
Protein
19.6grams
Sugars
4.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Try this version of eggs Benedict with salty, crisp bacon and crunchy walnut bread.
Method
Step 1 of 4
Make the hollandaise sauce as for eggs Benedict with smoked salmon.
Step 2 of 4
Meanwhile, preheat the grill on its highest setting. Cut each bacon rasher in half horizontally, to make 12 short rashers, and grill until crisp. Keep warm.
Step 3 of 4
Next, poach the eggs. Boil a large pan of salted water, and reduce the heat to a low simmer. Crack an egg into a teacup and gently slide into the bubbling water. Repeat for all the eggs. Poach for 3 minutes, until the white is set but the yolk is still runny. Remove with a slotted spoon.
Step 4 of 4
Meanwhile, toast the bread. Top each piece with 3 half rashers of crispy bacon, a poached egg, and a little hollandaise sauce.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.