Mini eggs Benedict


12 thin slices of white flute bread
80g pack prosciutto 
12 quail’s eggs
5 tbsp Waitrose Hollandaise Sauce
Freshly ground black pepper and chopped chives to serve


1. Lightly toast and butter the flute bread (about 1cm wide). Scrunch a ½ slice prosciutto onto each. Bring a frying pan,
half filled with water to the boil and turn off the heat. Break in the quail’s eggs, cover with a lid and leave for 2 minutes until poached. Drain thoroughly with a slotted spoon and position on top of the prosciutto. Beat the hollandaise to soften and spoon over the eggs. Sprinkle with freshly ground black pepper and chopped chives.

Mini eggs Benedict

Serves: 6

Nutritional Info

Typical values per serving:

Energy 664kJ
Fat 7.6g
Saturated Fat 4g
Carbohydrate 14.9g
Sugars 0.9g
Protein 7.6g
Salt 0.6g
Fibre 0.7g

per serving

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