Eggs Benedict

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 568 Kcal, 24g Protein, 34g Carbohydrates, 34g Fat


  • Spinat
  • 600 g frozen chopped spinach, slightly defrosted for approx. 10 mins.
  • 1 onion, fein gehackt
  • 1 g butter
  • 1 tsp. salt
  • a little pepper
  • Eier
  • 1.5 Liter Water
  • 8 fresh eggs
  • 1 dl white wine vinegar
  • Servieren
  • 2.5 dl hollandaise sauce
  • 8 Scheiben sandwich bread (ca. 200 g)
  • salt and pepper to taste
  • 0.5 Bund chives, fein geschnitten

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  • Spinat

    Finely chop the onion. Melt the butter in a pan, add the onion and spinach, sauté for approx. 5 mins. until all the liquid has evaporated. Season the spinach, keep warm. Bring the water and vinegar to the boil in a pan, reduce the heat. Crack the eggs individually into a cup, carefully slide into the gently boiling water, poach for approx. 4 mins. at just below boiling point, remove with a slotted spoon, keep warm on a plate. Prepare the Hollandaise sauce according to the packet instructions. Lightly toast the slices of bread in a toaster and arrange on plates. Top with the spinach, eggs and sauce, season, finely chop the chives and scatter over.
  • Eier

    Wasser und Essig in einer Pfanne aufkochen, Hitze reduzieren. Eier einzeln in eine Tasse aufschlagen, sorgfältig ins leicht siedende Wasser gleiten lassen, ca. 4 Min. unter dem Siedepunkt ziehen lassen, mit einer Schaumkelle herausnehmen abtropfen, auf einem Teller warm stellen.
  • Servieren

    Sauce Hollandaise in einer Pfanne erwärmen. Brotscheiben im Toaster leicht rösten, auf Tellern verteilen. Spinat, Eier und Sauce darauf anrichten, würzen, Schnittlauch darüberstreuen.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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