Vegetarian

Meatless eggs benedict

Name: Meatless eggs benedict
Total time: 25 min
Yield: 2 servings
Ingredients: 56.75 g butter; 2 servings fresh chives; 2 Tbsps cream; 3 egg yolk; 4 free range eggs; 2 english muffin; 2 servings black pepper; 2 Tbsps lemon juice; 0.5 tsps salt; 1 tsp vinegar

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

56.75 g

fresh chives

2 servings

cream

2 Tbsps

egg yolk

free range eggs

english muffin

black pepper

2 servings

lemon juice

2 Tbsps

salt

0.5 tsps

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:

605 kcal

Carbs

29 g

Fat

45 g

Protein

20 g

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