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Eggs Benedict on asparagus with bacon and hollandaise sauce

Eggs Benedict on asparagus with bacon and hollandaise sauce

Preparation time:
25 min
Difficulty level:

Nutritional values:

12 g
23 g
50 g


ButterButter 40 g
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)2 (120 g)
Asparagus (fresh)Asparagus (fresh) 200 g
Salt, table salt, sea saltSalt, table salt, sea salt 2 Pinch(s)
Pepper (black)Pepper (black) 3 Pinch(s)
Vinegar, spirit vinegar, white wine vinegarVinegar, spirit vinegar, white wine vinegar 2 Teaspoon
Dill (fresh or dried)Dill (fresh or dried) 15 g
Breakfast bacon, baconBreakfast bacon, bacon 15 g
Lemon juiceLemon juice 1 Tablespoon
Greek yogurt (10% fat)Greek yogurt (10% fat) 1 Tablespoon


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:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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