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Eggs Benedict

A perfect breakfast for an active Sunday morning! To really shred the fat, swap the toast out for 2 more eggs.

Time
30 minutes
Serves
4
Calories
236

Ingredients

  • 4 eggs
  • 4 slices (44g each) sourdough
  • 2 slices prosciutto
  • 1 cup low fat Greek yoghurt
  • 3 egg yolks
  • 1 tsp lemon juice
  • 1 clove garlic
  • 1 ½ tsp Dijon mustard
  • ¼ tsp ground cumin
  • ¼ tsp paprika
  • 1 pinch chilli flakes
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp fresh basil
  • ½ tsp sugar

Method

  1. Thoroughly beat the yoghurt, lemon juice, egg yolks and garlic.
  2. Using a double boiler (place a pot with some water on a medium heat and sit the bowl with the yoghurt mix on top without letting the bowl touch the water), stir this mixture frequently for about 15 minutes or until the sauce has thickened.
  3. Stir in Dijon, cumin, paprika, chilli flakes, pepper and basil. Taste and use only as much of the sugar and salt as you prefer.
  4. Bring a pot of water to the point where bubbles are forming on the bottom but it is not yet simmering.
  5. Crack an egg into a measuring cup an gently lower and slide it into the pot of water. When the egg comes off the bottom of the pot, or the white is set, take out and drain, repeat with the remaining eggs.
  6. Meanwhile, place prosciutto and asparagus in a pan over a medium heat until prosciutto is crispy and asparagus is bright green.
  7. Toast the sourdough and layer with prosciutto, egg, asparagus and hollandaise sauce.