Poached Eggs

Poached Eggs Benedict

Breakfast is often overlooked as an opportunity for boosting nutrition. This breakfast is high in protein and offers a source of calcium and fibre. Try an alternative to poaching by cracking eggs into sprayed muffin pans and steaming at 100C for 4-6 minutes.
  • 20 Portions

Ingredients

  • 5L water
  • 100ml white vinegar
  • 20 eggs
  • 20 ham slices
  • 10 English muffins, halved, toasted
  • 1L MAGGI Hollandaise Sauce 
  • 10g parsley, chopped
     

Method

  1. Bring the water and vinegar to the boil, poach eggs for 5-7 minutes. 
  2. Warm ham in the oven.
  3. Place ham and eggs on toasted muffins. Top with MAGGI Hollandaise Sauce. Sprinkle with parsley.
     

Nutrition per serve

Nutrition Per serve (160g)

  • Energy 1865kJ (445kCal) 
  • Protein 14g 
  • Total Fat 35g
  • Saturated Fat 4g 
  • Total Carbohydrate 19g 
  • Sugars 4g
  • Fibre 2g 
  • Sodium 765mg 
  • Calcium 95mg
     

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