Roman Eggs Benedict

Roman Eggs Benedict

You Will Need:

 Poached Eggs:

• 8 large eggs
• 1 tbsp of Olive oil
• 1 tsp of Himalayan Salt
• 3 tbsp of vinegar
• 8 Egg rings (no worries if you don’t have any)
• 8 slices of Smoked Salmon
• 8 Wholemeal/wholegrain English Muffin Splits

Hollandaise Sauce:

• 3 egg yolks
• 1 tbsp. of cold water
• 1 tbsp of apple cider vinegar of lemon juice
• 1 tsp of English Mustard
• 65 g of butter
• 1 tsp of truffle butter
• 0.5 tsp of 9 Spice or pinch of black pepper

Roman Grilled Vegetables:

• 300 g of colourful cherry tomatoes
• 2 red capsicums
• 2 chillies (if you like spicy, if not leave it out)
• 8 garlic cloves
• 1 red onion medium size
• 1 white onion medium size
• 1 handful of Fresh Rocket
• Drizzle of infused olive oil
• 2 tsp 9 Spice
• 1 tsp Himalayan Salt

 

Directions:

 Poached Eggs:

  1. Put on the deep pan with water on the stove
  2.  Add tsp of Himalayan salt, 3 tbsp of white vinegar and drizzle of olive oil and stir it
  3. Turn the hit on so water keeps hitting. **Start preparing your grilled veggies
  4. Make sure you reduce the hit as soon as you see the steam, do not allow it to boil, just keep it steady hot.
  5. Break each egg and Put each egg into a small cup or rosette
  6. If you have egg circles, tip each egg into each circle slowly, from a low hight
  7. If you don’t have egg rings, take a soft spatula and mix the water in the pan so it forms a loop, with another hand sink an egg from the cup into the loop, with two spatulas form egg white into the circle.
  8. Do the same thing with every egg until all in. Please note, the water has to be very hot but not simmering or boiling, or white with spread everywhere
  9. Constantly touch your eggs with the finger, to make sure they still soft not too firm, or it won’t’ be semi runny inside.
  10. As soon as eggs ready, take them out one by one into the flat platter covered with 5 sheets of paper towel.

Roman Grilled Vegetables:

  1. Wash the vegetable, half all the cherry tomatoes,
  2. Slice the capsicums lengthwise so it looks like 1 cm stripes
  3. Cut your chillies into 4 quarters lengthwise
  4. Half each garlic clove
  5. Cut onions into the quarter, then half it horizontally
  6. Add 9 spice and salt and drizzle with olive oil
  7. Put it into the oven under the ‘grill mode’ at 220° C for the first 10minutes
  8.  **while veggies are in the oven, move onto hollandaise sauce
  9. Take the pan out, mix it well add some more olive oil if needed, put it back into the oven for another 7-10 minutes, butch it.
  10. Take the pan out one more time, if veggies look soft and covered in thick veggie juice and golden, add some rocket to it toss it in the pan, mix it with the tongs spreading the rocket amongst the veggies, leave it to rest.

Hollandaise Sauce:

  1. While your water for Poached eggs is hitting up and vegetables are slowly grilling, start making the sauce
  2. Boil 2 cups of water in the pot
  3. Put butter and truffle butter into the small pot for melting
  4. In the stainless steel bowl combine 3 egg yolks, 1 tsp of mustard, 1.5 tbsp of cold water, 1 pinch of salt, 1 pinch of 9 spice or black pepper, 1 tbsp of apple cider vinegar or lemon juice (after trying bote we did stick with apple cider vinegar )
  5. Whisk it vigorously until swollen in size
  6. Put the bowl over the boiling pot of water and keep whisking until thickened and warmer than warm but cooler than hot.
  7. The trick is you do not keep the bowl on the boiling pot all the time, you are 1 minute on, one minute of and so on until thickened. The thickness should be like yoghurt.

Assemble

  1. Toast the wholegrain English muffin splits or two small pieces of bread
  2. On the plate lay down toasties following by poached eggs, salmon topping it off with hollandaise sauce. Complete it with a spoon of grilled veggies on the side or how you like it.

Serve and enjoy your meal

Bon Appetit

Nutrition Facts
4 servings per container
Serving size 1 Serving
Amount per serving
Calories 661
% Daily Value*
Total Fat 43g 54%
Saturated Fat 14g 70%
Trans Fat 0g
Cholesterol 141mg 47%
Sodium 381mg 17%
Total Carbohydrate 38g 13%
Dietary Fiber 6g 20%
Total Sugars 8g
Includes 0g Added Sugars 0%
Protein 28g
Potassium 322mg 8%
Vitamin A 39%
Vitamin C 71%
Calcium 10%
Iron 3%
The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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This Roman Eggs Benedict is our favourite lunch recipe which we’ve been mastering to the perfection for quite a while now.

 First, it was just a challenge of how.. to make this hollandaise sauce to come out right, then when we’ve got a hang of it and started improvising to make it with different flavours, In the end, we all agreed that the ‘truffle flavour is the one!

Nevertheless, what could be better than the Eggs benedict made in your own kitchen!  I must admit that this hollandaise sauce is extremely delicious and quite easy to make, we are giving away some tricks on how to make it perfect every time!

This is our Weekend special lunch meal which we are always looking forward to, it’s our cheat meal to die for and that’s our way to finish the week!

 Here we have combined our Eggs benedict with the grilled veggies with exotic flavours to give you a little bit of Roman experience. It definitely does go well with the creaminess of the eggs and hollandaise sauce, it brings some spicy tomato and sweet peppery flavours into this dish curling it with a little more sophistication.

Even though it seems like a tricky dish to cook it is actually not if you organise everything prior to it. You can also equip yourself with a partner in crime to make this dish faster while having some fun! 

Enjoy

Bon Appetit

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