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Mini eggs Benedict
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Serves: 6
12 thin slices of white flute bread
Butter
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.
Typical values per serving:
Energy |
664kJ 158kcal |
---|---|
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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