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Eggs Benedict on asparagus with bacon and hollandaise sauce
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Preparation time:
25 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
620
Calories
12 g
Carbohydrates
23 g
Protein
50 g
Fat
Ingredients:
 | Butter | 40 g |
 | Egg, hen egg (organic, free range) | 2 (120 g) |
 | Asparagus (fresh) | 200 g |
 | Salt, table salt, sea salt | 2 Pinch(s) |
 | Pepper (black) | 3 Pinch(s) |
 | Vinegar, spirit vinegar, white wine vinegar | 2 Teaspoon |
 | Dill (fresh or dried) | 15 g |
 | Breakfast bacon, bacon | 15 g |
 | Lemon juice | 1 Tablespoon |
 | Greek yogurt (10% fat) | 1 Tablespoon |
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Category: Health & Fitness
Category: Health & Fitness
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Preparation:
Step 1:
Wash the asparagus well and cut off the woody ends. In a saucepan, add water and salt and bring the water to a boil briefly, then reduce heat to medium. Now cook the asparagus in it for about 10-12 min until al dente.
Step 2:
In the meantime, wash the dill well, drain and chop coarsely. Separate one egg and put the yolk together with the yogurt, lemon juice and salt in a high mixing bowl and whisk with a blender. Melt the butter in a small saucepan and slowly add it to the egg mixture and mix it in. Now season the finished hollandaise with salt and pepper and put it in a metal bowl. Fold in the dill and keep warm in a warm water bath (but must not boil and be too hot).
Step 3:
In another large pot now put about 1 l of water and add salt and vinegar. Beat the second egg and now whisk in a cup together with the whites of the first egg. Now carefully put the whole thing into the boiling vinegar-salt-water and cook over low heat for about 5 minutes.
Step 4:
Heat a pan without fat and fry the bacon in it until nice and crispy. After the cooking time, remove the egg from the water bath with a skimmer and drain briefly on a paper towel.
Step 5:
To serve, first place the asparagus on the plate, then the crispy bacon and finally the egg Benedict on top. Finally, baste with the hollandaise and enjoy.
Macronutrient distribution:
The recipe Eggs Benedict on asparagus with bacon and hollandaise sauce is composed of the following macronutrients.
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Kitchen utensils needed:
Blender
Bowl
Coated pan
Cutting board
Kitchen knife
Pot
Stove
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