Fitness Recipe: Eggs Benedict with Hollandaise Sauce

When it comes to breakfast, you definitely don’t want to deprive yourself of something ordinary. That’s why today we have a recipe that tastes like heaven in your mouth. The combination of soft and fluffy buns with a slow-melting egg yolk and creamy sauce is just the ultimate. Well, tell me, who can resist?

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Method:

First, begin with preparing buns. Mix quark with the oil, add the flour, sugar, salt and soda and make a smooth, non-sticky dough. Shape it into two equal-sized buns and place them on a baking tray lined with baking paper. Place in a preheated oven at 180°C and bake until golden brown, about 20 minutes.

Then proceed with the Hollandaise sauce. Whisk the egg yolk with the wine vinegar in a water bath with a whisk until it thickens. Then very slowly add 60 g of melted butter, whisking constantly. Continue this way until all the butter or ghee has been whisked into the sauce. Finally, season it with ground black pepper, salt and a little lemon juice.

Then prepare the poached egg. In a saucepan, bring the water almost to the boil and pour in the vinegar. Crack the egg into a bowl, then use a spoon to create a swirl in the near-boiling water and tip the egg into the centre. Boil it for about 3 minutes, making sure the water does not bubble. Repeat the procedure with the second egg.

When buns are baked and cooled, slice them lengthwise and layer them with the ham, the poached egg and pour the Hollandaise sauce over everything. Then garnish with herbs or your favourite sprouts, top with the other half of the bun or place alongside and serve.

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If you love eating a fancy breakfast in cafés, there’s nothing stopping you from making this delicious meal at home.

Feel free to share your creations with us on social media by tagging #gymbeamcom.