Starters: Eggs Benedict

Eggs Benedict


  • salt and pepper to taste
  • 1 tsp. salt
  • a little pepper
  • 1 onion
  • 50 g butter
  • 8 fresh eggs
  • 0.5 bunch chives
  • 1.5 litre water
  • 2.5 dl milk
  • 600 g frozen chopped spinach, slightly defrosted for approx. 10 mins.
  • 1 dl white wine vinegar
  • 1 bag hollandaise sauce (22 g)
  • 8 slices toast bread (ca. 200 g)
Order the ingredients from COOP@home


Finely chop the onion. Melt the butter in a pan, add the onion and spinach, sauté for approx. 5 mins. until all the liquid has evaporated. Season the spinach, keep warm. Bring the water and vinegar to the boil in a pan, reduce the heat. Crack the eggs individually into a cup, carefully slide into the gently boiling water, poach for approx. 4 mins. at just below boiling point, remove with a slotted spoon, keep warm on a plate. Prepare the Hollandaise sauce according to the packet instructions. Lightly toast the slices of bread in a toaster and arrange on plates. Top with the spinach, eggs and sauce, season, finely chop the chives and scatter over.


  • Starters
  • 30 mins Preparation/cooking time: ca. 30m
  • Servings For 4 people
  • Nutrition 494 Kcal