Recipe: Lightened Egg Benedict for Breakfast step by step with pictures | Handy.Recipes

Lightened Egg Benedict for Breakfast

Cooked Eggs Benedict for Breakfast

Time to cook: 20 minutes

Total Servings: 1

Nutritional Value

Really like Eggs Benedict, but it's a pretty heavy dish in the classic version. Pork ham - Canadian bacon, Hollandaise Sauce - with lots of butter. Came across Ilya Lazerson's recipe for Benedict - with salmon and the same Hollandaise Sauce. Replacing the pork with salmon inspired me to keep experimenting. I got rid of butter in the sauce, replacing it with olive oil, which lowers the cholesterol (in the mayonnaise), replaced white bread with rye and added avocado as a side dish (which is also good for lowering the cholesterol). It's not a bad breakfast dish at all. I also use the Sous vide to make poached eggs - fast and 100% repeatable. You could, of course, make poached eggs the normal way (instructions in the recipe), but the Sous vide is quicker and easier to use.

Author of the recipe

Ingredients for poached egg "benedict" For breakfast:


  • Chicken egg - 1 pc
  • Mayonnaise - 2 tablespoon
  • White dry wine - 50 ml
  • Lemon juice - 2 tablespoon
  • Dill - 4 sprigs.
  • Salmon (Smoked salted - 4 slices)
  • Avocado - 1 / 2 pcs
  • Tomato (I took kumato, dark tomatoes, but you can have any tomato) - 1/4 pc

How to cook a lighter egg "benedict" for breakfast step by step with photos


Preheat Sous Vide to 75 degrees Celsius, when the temperature is reached - carefully, using a spoon (so as not to break on the bottom), put one or more eggs in the shell into the water. Cook for 13 minutes. Unlike meat and fish, the cooking time in the Sous-vide is very important for eggs, so it is not necessary to add eggs to the Sous-vide in advance, but only when the temperature is right. You can make poached eggs simply by bringing the water with vinegar and salt to a boil, turning the heat down to low (so there is no flutter) and scrambling the shell, releasing the egg on a skimmer (over an auxiliary bowl). The liquid fraction of the egg drains through the holes in the skimmer into a bowl and you can gently lower the egg into the water. Cook for two or three minutes and carefully, using a slotted skimmer, remove it.

From Su Vida, after 13 minutes we take the eggs out with a spoon and put them in a bowl with cold water to stop the cooking.

While the eggs are cooking, cut the avocado in half and cut one half into 4 slices. Slice the tomato, too. Then put it on the plate. Sprinkle the tomato with finely chopped dill. Cut the crusts off a piece of rye bread, toast it in a toaster and put it on a plate. We take the salmon slices and after twisting slightly one end (as a roll) we put them on top of the bread to create a kind of rim - to prevent the egg from slipping down

When the egg is ready we put it on top of the salmon. Make sauce. We take mayonnaise, add white wine, lemon juice, finely chopped dill and mix with a blender

Cover the egg with the sauce and serve

Nutritional Value:

Whole Dish:
Calories
764.2 Calories
Protein
13.3 g
Fat
66.9 g
Carbohydrates
22.9 g
100g:
Calories
149.8 Calories
Protein
2.6 g
Fat
13.1 g
Carbohydrates
4.5 g

Dry White Wine, Tomato, Mayonnaise, Lemon Juice, Eggs, Dill, Fish, Salmon, Avocado, Starters, appetizers

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