Brunch Easter | regular BE
4p | with Viennoiserie and Easter bread
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
500 gram
Biologische yoghurt Griekse stijl
(Bevat Melk (inclusief lactose))
4 stuk(s)
Ei
(Bevat Eieren)
100 gram
Hollandaisesaus
(Bevat Melk (inclusief lactose), Eieren)
200 gram
Spinazie
4 stuk(s)
Briochebroodje
(Bevat Melk (inclusief lactose), Soja, Tarwe)
1 stuk(s)
Mango
60 gram
Bosbessenjam
(Kan bevatten Pinda's, Noten)
240 gram
Viennoiserie
(Bevat Eieren, Gluten, Melk (inclusief lactose), Soja, Tarwe)
1 stuk(s)
Quiche lorraine
(Bevat Eieren, Tarwe, Melk (inclusief lactose) Kan bevatten Vis, Mosterd, Selderij, Soja, Lupine, Sulfiet, Pinda's, Noten)
6 stuk(s)
Handsinaasappel
120 gram
Koudgerookte zalm
(Bevat Vis)
Zelf toevoegen
naar smaak
Olijfolie
naar smaak
Honing [of plantaardig alternatief]
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
- Boil plenty of water in a large saucepan and add the white wine vinegar (see Tip).
- Crack each egg into a small glass. Swirl the water in the pan to create a vortex.
- Carefully drop the eggs one by one into the center of the whirlpool and reduce the heat to low.
- Cook the eggs for about 4 - 5 minutes, until the egg whites are fully cooked. Remove the eggs from the pan with a slotted spoon.
Tip: You can also cook the eggs by boiling them for 8 - 10 minutes instead of poaching them.
- Preheat the oven to 190°C.
- Bake the quiche for 10 - 12 minutes.
- Bake the brioche buns and Viennoisserie for 6 - 8 minutes.
- In the meantime, squeeze the juice from the oranges.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and gradually add the spinach, tearing it directly into the pan.
- Add salt and pepper to taste and cook for 4 - 6 minutes.
- Heat the Hollandaise sauce in a saucepan for 1 - 2 minutes.
- In the meantime, peel and dice the mango.
- Divide the yogurt among four bowls.
- Top with the mango cubes and drizzle with honey to taste.
- Cut open the brioche buns and place them on plates.
- Add the spinach and the smoked salmon to the buns.
- Place the poached eggs on top and pour the Hollandaise sauce over the eggs.
- Slice the quiche. Arrange the Viennoiserie on a serving platter and place in the center of the table, along with the jams.
- Pour the orange juice into glasses.
- Serve the eggs royale and the yogurt bowls.
Happy Easter!
