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Eggs Benedict

I.am.Vegetarian's picture
Ingredients
  Polyunsaturated margarine 2 Ounce
  Eggs 6
  Fresh lemon juice 2 Tablespoon
  Sea salt To Taste
  Freshly ground black pepper To Taste
  Wholemeal bread slices 4
  Marmite 2 Tablespoon (Use As Desired)
Directions

MAKING
1) In a small ovenproof bowl, place the margarine.
2) On high power, heat for 30 seconds or until melted well.
3) In a bowl, beat 2 eggs along with the lemon juice.
4) Into the heated margarine, strain the beaten egg mixture.
5) Add salt and pepper to taste.
6) On high power, cook uncovered for 45 seconds to 1 minute. Remember to beat the mix every 10 seconds. Cook until sauce is thick enough to coat the back of a spoon. If overcooked, the sauce will curdle. Let stand, covered for a while. outside the oven.
7) Into individual oiled poachers or ramekin dishes, break the remaining eggs.
8) With plastic film, loosely cover each dish.
9) Place the dishes in a circle in the oven and on Defrost/Low setting, cook for 5 to 7 minutes, giving each dish a half-turn halfway through cooking. By now, the egg white will be just set.
10) Let stand covered.
11) Meanwhile, toast the bread in a toaster or pan.
12) First, spread Marmite on the toast.
13) Onto each toast, slide an egg and then coat with the sauce.

SERVING
14) Eggs Benedict is perfect for a healthy and quick breakfast. Serve immediately after cooking.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Breakfast
Method: 
Microwaving
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
40 Minutes
Servings: 
4

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