Egg Benedict

In this post I will show you a popular recipe for breakfast: Egg Benedict on a really good sandwich with lettuce, tomatoes, avocado and crispy fried bacon. There is of course hollandaise sauce and some parsley.

Do you know those cozy Sundays on which you have a lot of time and are totally in the mood for a special and unusual breakfast? I love these days and spend a lot of time there in the morning in the kitchen at home. With a lot of love I prepared this great breakfast on one of the past Sundays: a poached egg Benedict on a crispy fresh slice of bread with well-dressed lettuce, tomatoes, avocado cream and fried bacon.

How to prepare poached egg for egg Benedict well has to be learned. It didn’t work for me the first time either, but it’s the same as always: practice makes perfect. If you have never boiled a poached egg, I definitely recommend a tutorial at YouTube to look at. Alternatively, I wrote you instructions in the recipe.

Easy recipe

Egg Benedict

A popular recipe for breakfast: Egg Benedict on a really good sandwich with lettuce, tomatoes, avocado and crispy fried bacon.

Prep time

10 min

Cook time

40 min

Yield

1 serving

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Ingredients

− 1 +

• 1 slicegray bread
• 1egg
• 10 gmixed lettuce
• 0.5tomato
• 100 gbacon
• 25 gguacamole
• 15 ghollandaise
• 1 tablespoonolive oil
• 0.5 teaspoonvinegar
• 0.5 teaspoonsugar
• a little lemon juice
• vinegar for cooking
• salt, pepper

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Instructions

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1. Bring a small pot of water to a boil with a good splash of vinegar. Crack the egg and set aside in a small bowl. Using a spoon, stir a swirl into the water in the pot. Tip: The swirl should be so heavy that you can see the bottom of the pot. Now you have to be quick: Pour the egg into the strudel so that the egg white turns around the yolk.
2. Let the egg cook in the pot for about 3-4 minutes
3. Meanwhile, fry the bacon in a pan.
4. For the salad dressing, season olive oil with vinegar, sugar, salt and pepper and a little lemon juice. Then toss the mixed salad in it and lay it out on a slice of gray bread. Slice the tomato and place it on the salad. Spread the avocado cream over the tomatoes and lay the fried bacon on top. Finally, take the poached egg out of the water and place it on the sandwich. Serve with hollandaise sauce.

Nutrition per serving

Calories

847 kcal

Protein

25 g

Carbohydrates

33 g

Sugar

5.5 g

Fat

67.4 g

Saturated fat

19.2 g

Fibre

5 g

Salt

3.2 g

Calculated estimate – editorial review required

Data source: USDA SR28

Recipe: Corinna · kitchensplace

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.