Recipe
Eggs Benedict Dinner Style
Poached eggs, roasted vegetables and your choice of bacon or smoked salmon on toast with hollandaise.
Ingredients
Method
15 mins prep15 mins cook30 mins total
Heat the oven to 180°C. Toss the asparagus, mushrooms and spinach with the olive oil, salt and black pepper, then roast on a baking tray for 10–12 minutes until tender.
Toast the bread. At the same time, cook the bacon until crisp, or set aside smoked salmon if using that option.
Bring a wide pan of water to a gentle simmer. Poach the eggs for about 4 minutes, then lift them out with a slotted spoon and drain briefly.
Warm the hollandaise gently. Put one slice of toast on each plate, add the roasted vegetables and bacon or smoked salmon, then top with a poached egg and hollandaise.
Season with black pepper and serve straight away while the eggs and sauce are warm.
Notes
Use either bacon or smoked salmon. Ready-made hollandaise keeps this dinner-style version quick; warm it gently rather than boiling.
About this recipe
Make Eggs Benedict into a generous dinner-style plate with roasted asparagus, mushrooms and spinach, crisp toast, and perfectly poached eggs.
Finish with bacon or smoked salmon and a spoonful of hollandaise for a relaxed brunch or light evening meal.
