Easy Eggs Benny
Serves 2 | with Smoked Salmon and Toasted Ciabatta
Brunch has never been so easy, or delicious! Our foolproof egg poaching method yields perfectly-runny yolks, and we've matched them with smoked salmon and a delicious "faux" hollandaise that takes half the effort but maximizes flavour.
Ingredients: Grade A egg • Ciabatta roll (unbleached untreated enriched wheat flour flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Cold smoked salmon fillet • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Lemon • Capers (capers, water, salt, vinegar, calcium chloride, potassium sorbate) • Arugula and spinach mix (arugula, spinach) • Chives.
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.
Ingredients
4 unit(s)
Egg
(Contains Egg)
100 g
Smoked Salmon
(Contains Salmon)
2 unit(s)
Ciabatta Roll
(Contains Wheat, Barley May contain Sesame, Soy, Walnuts, Oats, Rye, Triticale)
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Lemon
28 g
Arugula and Spinach Mix
30 g
Capers
(May contain Milk, Sulphites, Tree nuts, Wheat, Egg, Fish)
7 g
Chives
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
4 tbsp
Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 450°F. Wash and dry all produce.
- Remove 2 tbsp butter from the fridge and set aside in a warm place to soften.
- Thinly slice chives.
- Drain capers, then pat dry with paper towels.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- 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 for 3-5 min, until golden and toasted.
- Meanwhile, add 8 cups of water to a medium pot. Bring to a simmer over medium.
- Crack eggs into 4 small glasses or ramekins.
- Using a spoon, swirl water carefully to create a small whirlpool. One at a time, add eggs to the swirling water.
- Cook 3-4 min, gently stirring water every few minutes, until eggs are set.**
- In a small pot over medium-high, melt 2 tbsp butter, then remove the pot from heat.
- While butter melts, in a small bowl, whisk together mayo, 2 tsp lemon juice and 1/4 tsp lemon zest.
- Gradually whisk in melted butter until smooth.
- Add half the chives. Season with salt, then whisk to combine. Set aside.
- Meanwhile, divide ciabatta halves between plates, then top with arugula and spinach mix and smoked salmon.
- Once eggs have reached desired doneness, remove them from water with a slotted spoon.
- Blot gently with paper towels and add one egg to the top of each dressed ciabatta half. Season with salt and pepper.
- Spoon faux hollandaise over eggs.
- Sprinkle with capers and remaining chives.
- Squeeze a lemon wedge over top.
