Bacon Eggs Benny
with Easy Hollandaise
Allergens:
Wheat
•Barley
•Egg
•Mustard
•Milk
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time40 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
serving amount
3 unit(s)
Ciabatta Roll
(Contains Wheat, Barley May contain Sesame, Soy, Walnuts, Oats, Rye, Triticale)
6 unit(s)
Egg
(Contains Egg)
200 g
Bacon Strips
8 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
14 g
Chives
1 unit(s)
Lemon
56 g
Arugula and Spinach Mix
Not included in your delivery
8 tbsp
Butter*
(Contains Milk)
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories1780 kcal
Fat150 g
Saturated Fat55 g
Carbohydrate68 g
Sugar3 g
Dietary Fiber5 g
Protein41 g
Cholesterol815 mg
Sodium2200 mg
Trans Fat3 g
Potassium550 mg
Calcium300 mg
Iron8.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Zester
•Baking Sheet
•Measuring Spoons
•Parchment Paper
•Medium Pot
•Measuring Cups
•Whisk
•Medium Bowl
•Large Bowl
Cooking Steps
1
- Preheat the oven to 450°F.
- Remove 4 tbsp (6 tbsp) butter from the fridge and set aside in a warm place to soften.
- Thinly slice chives.
- Zest, then juice the lemon.
- Halve ciabatta rolls, then spread softened butter over cut sides.
- Add ciabatta halves to a unlined baking sheet, cut-sides up.
- Toast in the middle of the oven, until golden-brown and toasted, 3-5 min.
2
- Arrange bacon on a parchment-lined baking sheet.
- Bake in the bottom of the oven for 12-14 min until crispy.
- Remove bacon from the oven and transfer to a paper-towel lined plate.
- Once bacon is cool enough to handle, roughly chop.
3
- Meanwhile, add 8 cups of water to a medium pot. Bring to a simmer over medium heat.
- Crack eggs into a large glass or ramekin.
- Using a spoon, swirl water carefully to create a small whirlpool. One at a time, add eggs to the swirling water.
- Cook, gently stirring water every few minutes, until eggs are soft set, 3-4 min.
4
- To a small pot over medium-high heat or in the microwave melt 4 tbsp (8 tbsp) butter.
- While butter melts, in a medium bowl, whisk together mayo, 2 tsp (4 tsp) lemon juice and 1/2 tsp (1 tsp) lemon zest.
- Gradually whisk in melted butter until smooth. (NOTE: If the mixture is too thick, gradually whisk in 1 tbsp (2 tbsp) warm water).
- Add half the chives. Season with salt, then whisk to combine. Set aside.
5
- To a large bowl, add 1/2 tbsp (1 tbsp) remaining lemon juice and 2 1/2 tsp (1.5 tbsp) oil. Season with salt and pepper, then whisk to combine.
- Add arugula and spinach mix, then toss to coat.
6
- Divide ciabatta halves between plates, then top with dressed greens.
- Once eggs have reached desired doneness, remove them from water with a slotted spoon.
- Blot gently with paper towel and add one egg to the top of each dressed ciabatta half. Season with salt and pepper.
- Spoon faux hollandaise over top eggs, then sprinkle bacon over top.
- Sprinkle with remaining chives.
