Meatless eggs benedict
A delicious Meatless Eggs Benedict recipe suitable for lacto-ovo vegetarians. This breakfast dish takes approximately 25 minutes to make and is a great addition to your vegetarian recipe collection. It provides a good source of vitamins and minerals.
Ingredients
butter
0.25 cup
fresh chives
2 servings
cream
2 Tbsps
egg yolk
3
free range eggs
4
english muffin
2
black pepper
2 servings
lemon juice
2 Tbsps
salt
0.5 tsps
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vinegar
1 tsp
Method
- Bring a shallow pan of water and the vinegar to a boil.To poach the eggs, break each egg into a cup, and slide into the boiling water. By putting it in a cup first, it keeps the eggs neater in the boiling water.Cook for about 2-3 minutes, remove with a slotted spoon and drain on a towel.Toast the English muffins.For the hollandaise sauce, put the egg yolks, lemon juice and salt in a food processor and blend until smooth.Melt the butter in a pan on a very low flame, then add it to the food processor and blend until well mixed.
- Place the sauce in a double boiler and simmer for 2-3 minutes, stirring it constantly- so it doesnt start to clump and turn into scrambled eggs. (If you dont have a double boiler- like me- put it in a non-stick pan and make the flame super low. Pay extra attention to constantly stirring it.Stir in the cream and season with pepper.
- Place a poached egg on each muffin slice and top with the sauce and chopped fresh chives.
Nutrition:
Carbs
29 g
Fat
45 g
Protein
20 g
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