Prep Time:5 mins
Allergens
Eggs Benedict
Cooking Time:5 mins
Serves:1 Adult
A prefect weekend recipe, this is one of our favourites. Why not give it a go? Trust us when we say it's a lot easier to make than you think!
About this recipe
Poaching is a great alternative to frying! You get the same great taste without the added fat! It's a thumbs up from us!
Ingredients
For the eggs and bagel
- ½ teaspoon of vinegar
- 1 egg
- 1 wholemeal bagel
- 1 teaspoon of low-fat spread
- 1 slice of wafer-thin ham
For the Hollandaise sauce
- 1 heaped tablespoon of low-fat crème fraiche
- ¼ lemon, juiced
- Pinch of paprika
- Black pepper, to taste
Method
- Over a high heat, half fill a small saucepan with boiling water and add the vinegar. Bring to the boil, reduce the heat so the water is simmering.
- Break the egg into a cup and with the lip of the cup close to the water, but not touching, gently slip the egg into the saucepan.
- Poach the egg for 2–3 minutes until the whites are fully cooked, the yolks at this point should be cooked without setting hard.
- As your egg poaches, toast the bagel and make the Hollandaise sauce by combining the crème fraiche, lemon juice, paprika and black pepper.
- Remove the bagel from the toaster, and top with the spread and wafer thin ham. Remove the egg from the pan with a slotted spoon and place on the prepared bagel and finish with the sauce.
What you will need
- Chopping board
- Chopping knife
- Cutlery
- Mixing bowl
- Saucepan
- Whisk
Serving suggestions
Serve your poached egg on a wholegrain bagel or toast, top with hollandaise sauce and enjoy!
"This recipe can easily be changed to Eggs Florentine or Eggs Royale by replacing the ham with spinach or smoked salmon!"
