Mediterranean Eggs Benedict

Mediterranean Eggs Benedict

Total: 40 min. | Active: 40 min.
vegetarian
Nutritional value / person: 844 kcal
, Fat: 75 g
, Carbohydrate: 10 g
, Protein: 27 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Hollandaise sauce

2 egg yolks
1 tbsp white balsamic vinegar
60 g butter, cold, cut into pieces
1 bunch chives, finely chopped
2 tbsp pesto rosso (red pesto)
¼ tsp salt
a little pepper

Poached eggs

1 ½ litre water
1 dl white wine vinegar
4 fresh eggs

Tomatoes

250 g cherry tomatoes, cut in half
100 g pitted black olives
1 garlic clove, squeezed
1 tbsp white balsamic vinegar
1 tbsp olive oil
¼ tsp salt

To serve

4 freshly baked bagels, cut open
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How it's done

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Hollandaise sauce

Whisk the egg yolks and balsamico in a thin-sided bowl. Suspend over a gently simmering bain-marie; the bowl must not touch the water. Using the whisk on a mixer, whisk the mixture until light and frothy. Gradually whisk in the butter, continue to whisk until the sauce becomes creamy. Remove the bowl, add the chives and pesto, stir, season.

Poached eggs

Bring the water and vinegar to the boil in a pan. Reduce the heat, crack the eggs one at a time and carefully slide into the simmering water, poach for approx. 4 mins. Remove the eggs with a slotted spoon, drain.

Tomatoes

In a bowl, mix the tomatoes and all the ingredients up to and including the salt.

To serve

Arrange the hollandaise and tomatoes on the bottom halves of the bagels. Top with the eggs, then add the bagel tops.

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