In an interview in The New Yorker magazine in 1942, Lemuel Benedict, a retired Wall Street stock broker, said that he had wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover, ordered “buttered toast, poached eggs, crisp bacon and a hooker of hollandaise.”
We have altered the ingredients slightly for a healthier option, and hopefully you won’t have an hangover to cure! This is a very quick and delicious breakfast that sets you up for the day, and makes you feel like you have treated yourself. A weekend favourite.
If you have a few more carbs in your split then sourdough toast is good option, or the supermarkets have started selling some decent low carb breads. You would need to adjust the macros accordingly. Another swap out is to replace the tomato with field mushrooms.
- 2 free range eggs
- 2 rashers of rindless bacon ( dry cured back bacon is a good option)
- 100 grams of baby leaf spinach
- 120 grams fromage frais
- ½ teaspoon Dijon mustard
- 1 garlic clove, finely chopped or grated
- 1 large beef tomato, sliced in half horizontal
- 1 teaspoon of dried or fresh thyme
- 1 Lemon
- Black pepper to grind
- Season your beef tomatoes with black pepper and thyme, and grill them for aprox 10 minutes.
- Poach your eggs in a pan of water on a rolling boil, add a little white wine vinegar. Top tip place your eggs in boiling water and leave to stand for a couple of minutes before cracking into your pan, it helps them stay together in the pan.
- In a saucepan, add the fromage frais, the half lemon juice and Dijon mustard, season with salt and black pepper and mix well together now gently warm on the hob whilst stirring. keep it gentle do not boil!
- In a frying pan add the chopped garlic, spinach leaves and a squeeze of lemon juice. Cook until spinach is wilted. this does not take long.
- No assemble your ingredients on a plate first the the tomatoes to form the bases. Then the spinach on top of this the bacon and then your eggs.
- Pour over the alternative hollandaise sauce you have created a final crack of black pepper and cut the eggs to reveal the soft yolk. Perfection!
Calories: 341 Carbs: 19g Fat: 13.7g Protein: 35.4g