Egg White Benidict
Egg White Benedict is a healthy and delicious breakfast that is a lighter version of the classic Eggs Benedict. This recipe is gluten-free and can be modified to be dairy-free and vegetarian if desired. It is also low in calories and high in protein, making it a great breakfast option for those who are watching their weight or trying to eat healthier. However, people with an egg allergy should avoid this dish.
Allergen Information: Contains Egg
Nutrition Facts
Per serving
Energy
860 kcal
Protein
31 g
Carbs
44 g
Fat
64 g
Fiber
2 g
Ingredients
Raw Egg White
2 medium (120g)
Vinegar
1 tbsp (15g)
Bread Crumbs
1 medium bowl (50g)
Roasted Salmon with Smoky Greens
0.25 small bowl (35g)
Common Salt
0.25 tsp (1.5g)
Black Pepper
0.25 tsp (0.5g)
Egg yolk
2 egg's (34g)
lemon juice
1 tbsp (15g)
White Butter
60 gm (60g)
Chives
1 tbsp (5g)
Instructions
Cooking Steps
Preheat your oven to 200°C.
In a medium-sized saucepan, bring water to a simmer. Add white vinegar.
Crack the eggs and separate the whites from the yolks. Discard the yolks.
Carefully pour the egg whites into the simmering water and poach them for 3-4 minutes until the whites are set, but the yolks are still runny.
Remove the poached eggs from the water using a slotted spoon and place them on a paper towel to drain excess water.
Toast the English muffins in the oven until they are lightly browned.
Heat the ham or smoked salmon in a pan over medium heat.
To prepare the Hollandaise sauce, whisk together the egg yolks, lemon juice, salt, and pepper in a heatproof bowl.
Place the bowl over a pot of simmering water, being careful not to let the bottom of the bowl touch the water.
Gradually whisk in the melted butter until the sauce is thickened and smooth.
Season with salt and pepper to taste.
To assemble the Egg White Benedict, place a toasted English muffin half on a plate.
Top with a slice of ham or smoked salmon, followed by a poached egg.
Spoon Hollandaise sauce over the eggs and garnish with chopped chives.
Serve immediately.