Before the Bruch came into our lives, most of us had no idea what the famous Eggs Benedict were. A tasty anglo saxon recipe which became a staple of Sundays “breakfasts”. This week, we asked the crossfiter and cook from Concucharaytenedor to teach us how to prepare them, in her fitter version: Eggs Benedict with Foodspring protein bread.
- 2 slices of Foodspring protein bread
- 1 pack of the Foodspring protein bread mix
- 230 ml of water
- 1 egg
- 2 slices of bacon
For the hollandaise sauce:
- 1 egg yolk
- 1 spoon of lemon juice
- 1 teaspoon of mustard
- 50g of greek yogurt
- To prepare the protein bread you need to mix the Foodspring pack with 230ml of water, and let it rest for 30 minutes.
- After 30 minutes, turn on the oven at 180ºC. On a baking tray with some baking paper, shape your bread (we did it like a baguette) and bake it for 40-45 minutes. Take the bread out of the oven and let it cool down.
- For the hollandaise sauce, put in a bowl the egg yolk, the lemon juice, the teaspoon of mustard and mix it all well.
- Heat up the double boiling pot, add the greek yogurt and stir well all the ingredients until your sauce begins to thicken. Add salt and pepper to taste and put the sauce aside (if you think it’s too thick, you can always add some water).
- Cut 2 slices of your protein bread and put them on a plate.
- In a pan, cook the bacon till it’s crunchy and put the slices on top of the bread.
- Now it’s just the poached egg missing: put some water into a pot and let it boil, adding some white wine vinegar. When starting to boil, take the pot out of the heath and stir with a spoon to create a swirl. Add the egg inside of the pot and let it cook for about 3 minutes (if you like it well-done, leave it for 5 minutes).
- Take out the egg of the water with the help of a big spoon, put it on top of the bacon slices, pour some hollandaise sauce on top of everything and you will have your Fit Brunch ready.