Eggs Benedict recipe
Classic eggs Benedict is the ultimate weekend brunch recipe. Topping toasted muffin with salty ham, a perfectly poached egg and creamy hollandaise sauce gives an indulgent dish that's wonderfully comforting.
See method- Serves 4
- 5mins to prepare and 15mins to cook
- 426 calories / serving
Ingredients
- 2 large tomatoes, halved horizontally
- 1tsp white wine vinegar
- 4 medium or large eggs
- 2 seeded bagels, sliced in half
- 4 slices roast ham
- 6 tbsp Tesco Finest hollandaise sauce
- 50g rocket
Each serving contains
- Energy
- 1775kJ 426.0kcal
- Fat
- 27g
- Saturates
- 13g
- Salt
- 2.1g
- Sugars
- 5g
of the Reference intake
Carbohydrate 26.2gProtein 19.9gFibre 1.2g
Method
- Heat the grill to high, season the cut sides of the tomatoes and grill for 3-4 minutes. Keep warm.
- To poach the eggs, bring a deep pan of water to the boil. Pour in the vinegar and break each egg into a separate ramekin. Turn the heat down a little, swirl the water to create a whirlpool and gently pour an egg into the centre of the whirlpool to create a round shape. Cook for 2-3 minutes, then remove with a slotted spoon to a warm plate. Repeat with the remaining eggs.
- Meanwhile, toast the bagels and top each half with a slice of ham. When the eggs are all done, add a tomato half to each bagel, a poached egg and a spoonful of hollandaise sauce. Serve with a handful of rocket scattered on top.
- See more Breakfast recipes
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
