FoodCoop Recipes
Easy Eggs Benedict
Make the perfect Eggs Benedict with this quick and easy recipe
Cook
15 minutes
Serves
2
Ingredients
4 Co-op British eggs, plus 2 yolks
100g Co-op reduced fat crème fraîche
1 tsp Dijon mustard
Squeeze of lemon juice
Freshly ground black pepper
½ tsp white wine vinegar
2 Co-op muffins, sliced in half
4 slices Co-op Parma ham
Serve with a few chopped chives (optional)
Method
Whisk together the 2 egg yolks, crème fraîche and mustard
Place the bowl over a small pan of gently simmering water and whisk continuously for 3-4 mins, until thickened
Whisk in the lemon juice and season with pepper
Set the sauce aside, keeping it warm
In a pan of boiling water, add the vinegar
Lower the heat to a simmer
Swirl the water with a spoon and crack an egg into the middle
Simmer for 2-3 mins and then remove with a slotted spoon and keep warm
Repeat the process with the remaining eggs
Toast the muffins, top each half with a slice of ham, an egg, a dollop of sauce and chives, if you like, and some black pepper
Nutrition
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
2134kJ / 511kcal (25%) | 28g | 7.9g | 4.7g | 2.76g |
High · 40% | High · 40% | Low · 40% | High · 40% |
Approx. per serving. % of adult’s reference intake. Carbohydrates per serving: 33g.
