Eggs benedict on toast

Listen to the recipe:

Eggs benedict is a popular breakfast dish in the UK, USA and Canada. According to one version, eggs Benedict first appeared in one of the New York restaurants. Traditionally, this dish is prepared like this: fried bacon is placed on toast or a bun, then a poached egg and hollandaise sauce is poured on top. There are many different versions of this dish. In the same recipe, we suggest you make eggs benedict without bacon: just toast, egg and hollandaise sauce - nothing extra!

1. Calories
   321,21 kcal
2. Protein
   8,5 gram
3. Fat
   28,39 gram
4. Carbohydrates
   7,57 gram
5. ~ Time
   15 Min
6. Pepper
7. Complexity

Products per 1 serving:

1. Chicken egg

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   3 pcs. = 180 g
2. Butter

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   80 g
3. Toast bread

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   1 slice = 40 g
4. Lemon juice

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   0.5 tbsp. l. = 9 g
5. Salt

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   1 pinch = 1 g
6. Black pepper ground

   ---

   
   1 pinch = 1 g
7. Green onions

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   optional
8. Remocated tomatoes

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   optional

Steps:

1. 
   Wash the chicken eggs. Remove the butter from the refrigerator and leave it at room temperature. Place two small pans of water on the fire. One will be needed for making hollandaise sauce, the other for poaching eggs.
2. 
   First, prepare the hollandaise sauce. Take two eggs and separate the yolks from the whites. Place the yolks in a deep bowl and place in a water bath.
3. 
   Whisk the yolks and heat them in a water bath. Add softened butter to the yolks and beat everything until smooth. Add lemon juice, salt and pepper to the mixture. Cook the hollandaise sauce, stirring constantly, until it thickens slightly. Turn off the heat. Leave the sauce in the water bath to keep it warm.
4. 
   Heat a frying pan and toast a slice of wheat bread until golden brown.
5. 
   Now prepare the poached egg. Bring the water in the second saucepan to a boil and reduce the heat to low. Salt the water and wait until it calms down. Do not allow it to boil violently so that the egg does not fall apart.
6. 
   Gently crack the egg into the water and cook it for 4 minutes. Remove the finished poached egg with a slotted spoon and wait a few seconds to drain excess water.
7. 
   Place the finished poached egg on wheat bread toast.
8. 
   Pour hollandaise sauce over the top and garnish with sun-dried tomato slices and green onions. Ready. Bon appetit.
9. 
   Add fried bacon slices to the dish. Place bacon on wheat bread, followed by poached egg and top with hollandaise sauce. Garnish the plate with paprika and cherry tomatoes.