Crumpet Eggs Benedict

Buttery hollandaise sauce served over perfectly poached eggs on toasted crumpets with grilled maple smoked bacon.

Bacon Breakfast Eggs Hollandaise Brunch

Estimated Nutrition

Calories

786.3

kcal / serving

3145.2 kcal total

Carbs

21g

per serving

84 g total

Fat

68.2g

per serving

272.8 g total

Protein

22.1g

per serving

88.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

White Wine Vinegar

Dairy

piece

Egg

large, free-range, yolks only

250

Butter

melted

piece

Egg

large, free-range

Fruits

0.5

piece

Lemon

juice only

GrainsCereals

piece

Crumpet

toasted

Meat

rasher

Bacon

grilled maple smoked

NutsSeeds

pinch

White Pepper

pinch

Salt

Method

Combine egg yolks, lemon juice, and water in a food processor for one minute.

Slowly drizzle warm melted butter into the processor until the sauce thickens.

Season the hollandaise with salt and white pepper.

Bring 2 litres of water and vinegar to a boil, then reduce to a simmer.

Slide individual eggs into the water and poach for 2 to 3 minutes.

Drain the eggs and serve on toasted crumpets topped with sauce and bacon.