Eggs Benedict Christmas Brunch
with smoked salmon & avocado sandwiches, stollen and croissants | 4 servings- Ei
- Milk (including lactose)
- Soja
- Tarwe
- Vis
- Amandelnoten
- Gluten
- Hazelnoten
- Mosterd
- Noten
- Sesamzaad
- Soja
- Ei
- Gluten
- Milk (including lactose)
- May contain traces of allergens
- Pinda's
De Brunchbox Zoet bevat alles voor een kidsproof kerstbrunch. Met feestelijke receptjes, kerstbroodjes, yoghurt en fruit, croissants en vers sinaasappelsap, vul je de tafel met lekkers waar het hele gezin van geniet.
Ingredients
4 piece
Egg
(Contains: Ei)
4 piece
Brioche bun
(Contains: Milk (including lactose), Soja, Tarwe)
6 slice
Bacon
200 g
Spinach
100 g
Hollandaise sauce
(Contains: Milk (including lactose), Ei)
6 piece
Orange
4 piece
Novelty bread roll
(Contains: Tarwe May be present: Mosterd, Noten, Sesamzaad, Soja, Ei, Gluten, Milk (including lactose))
120 g
Smoked salmon
(Contains: Vis)
100 g
Herbed cream cheese
(Contains: Milk (including lactose))
2 piece
Avocado
500 g
Organic Greek yogurt
(Contains: Milk (including lactose))
1 piece
Mango
4 piece
Bake-off croissants
(Contains: Tarwe, Milk (including lactose) May be present: Soja, Ei, Noten, Sesamzaad)
30 g
Blueberry jam
(May be present: Pinda's, Noten)
750 g
Stollen
(Contains: Amandelnoten, Gluten, Hazelnoten, Milk (including lactose), Soja May be present: Sesamzaad)
Not included in your delivery
to taste
Honey [or plant-based alternative]
2 teaspoon
White wine vinegar
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a large saucepan and add the white wine vinegar (see Tip).
- Crack each egg into a small glass. Swirl the water in the pan to create a vortex.
- Carefully drop the eggs one by one into the center of the whirlpool and reduce the heat to low.
- Poach the eggs like this for 4 - 5 minutes, until the egg whites are fully cooked. Remove the eggs from the pan with a slotted spoon.
Tip: you can also cook the eggs by boiling them for 8 - 10 minutes instead of poaching them.
- Preheat the oven to 190°C.
- Transfer the bacon to a parchment-lined baking sheet and bake in the oven for 8 - 10 minutes.
- Transfer the brioche buns, bread rolls and croissants to a parchment-lined baking sheet and bake for 5 - 6 minutes.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and gradually add the spinach, tearing it directly into the pan.
- Add salt and pepper to taste and cook for 4 - 6 minutes.
- Heat the Hollandaise sauce in a saucepan for 1 - 2 minutes.
- In the meantime, peel and dice the mango. Halve and pit the avocado, then remove the skin and slice the flesh.
- Divide the yogurt into four bowls. Top the bowls with the mango and drizzle with honey to taste.
- Add the smoked salmon to a serving plate with the avocado.
- Juice the oranges and serve the juice in four glasses.
- Cut open the brioche buns and place them on plates.
- Add the spinach and the bacon to the buns.
- Place the poached eggs on top and pour the Hollandaise sauce over the eggs.
- Slice the stollen and arrange the croissants on a serving platter.
- Lay the table with the smoked salmon, avocado, cream cheese, bread rolls, jam, yogurt bowls and orange juice.
- Serve the eggs benedict.
