Eggs Benedict with Spinach and Bacon
on brioche bread with Hollandaise sauce | 2 servings
Super simple, delicious recipes for any time of day, including a recipe card with 4 steps and portioned ingredients for 2 people.
This week, go for the luxurious combination of egg, bacon and hollandaise sauce on a brioche bun!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
4 piece
Egg
(Contains Egg)
100 g
Hollandaise sauce
(Contains Milk, Egg)
2 piece
Brioche bun
(Contains Milk, Soy, Wheat)
100 g
Spinach
6 slice
Bacon
Not included in your delivery
1 tablespoon
Sunflower oil
4 tablespoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
This step shows a simple method for preparing eggs. If you'd prefer poached eggs, follow the instructions in the next step.
- Preheat the oven to 180°C. Make sure the eggs are just submerged in water in a saucepan with a lid.
- Bring the water to a boil and boil the eggs with the lid on for 6 - 8 minutes (see Tip).
- Peel the eggs and cut them in half when finished, then move on to step 3.
Tip: boil the eggs for 6 minutes if you prefer soft-boiled, or 10 minutes for hard-boiled.
- Preheat the oven to 180°C and boil plenty of water in a large pan. Add 4 tbsp white wine vinegar to the water as soon as it starts to boil.
- Break the eggs into individual glasses. Use a whisk to swirl the water so that you get a small whirlpool. Carefully pour in the eggs one at a time, then turn the heat low and let them cook until the white part has set fully - this should take 2 - 3 minutes (see Tip).
- Take the eggs out of the pan with a slotted spoon, then put them on a plate lined with kitchen paper to absorb the water.
Tip: this method will give nice runny egg yolks, but feel free to cook them for a minute longer if you prefer the yolks to be more cooked.
- Meanwhile, heat the sunflower oil in a frying pan over medium-high heat.
- Add the spinach to the pan with a pinch of salt and pepper. Fry for 1 minute, until it starts to wilt down, then remove the spinach from the pan.
- Add the bacon to the pan and fry for 4 - 5 minutes, or until it's crispy.
- Heat the Hollandaise sauce in a small saucepan for 1 - 2 minutes. Put the brioche rolls in the oven to bake for 3 - 4 minutes.
- Cut open the brioche rolls and top with the spinach and bacon.
- Carefully place the eggs on top and drizzle the Hollandaise sauce over the eggs.