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Breakfast
Eggs Benedict with Bacon and Hollandaise Sauce
A classic breakfast featuring crispy bread, bacon, and a poached egg under a velvety hollandaise sauce.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
For the sauce: separate the yolks, place them over a double boiler, and add lemon juice, butter, and salt. Whisk constantly until the mixture becomes thick and creamy.
2
Lightly dust the bacon with paprika and fry without oil until crispy. Slice the bread and toast it in a dry skillet. Poach the eggs.
3
Assembly: spread the bread with pesto, layer with bacon, top with the poached egg, and drizzle with warm sauce. Garnish with fresh herbs and serve!
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