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Eggs Benedict mit Pfannenbrot und Bacon
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Ingredients
Pfannenbrot
- 85 g Wasser
- 10 g frische Hefe
- ½ TL Zucker
- 165 g Mehl
- 2 Prisen Salz
Eggs Benedict und Fertigstellung
- 2000 g Wasser, warm
- 100 g Weißweinessig
- 4 Eier, sehr frisch (siehe Tipp)
- Mehl zum Bearbeiten
- Öl zum Braten
- 15 g Wasser
- 1 TL Zitronensaft
- 120 g Butter, in Stücken
- 3 Eigelb
- ⅓ TL Salz
- 1 Prise Pfeffer
- 8 Scheiben Bacon
- Cherry-Tomaten zum Garnieren
- Cornichons zum Garnieren
- junge Salatblätter der Saison, gemischt
- Nutrition
- per 1 Portion
- Calories
- 2978 kJ / 712 kcal
- Protein
- 20 g
- Carbohydrates
- 35 g
- Fat
- 55 g
- Saturated Fat
- 26 g
- Fibre
- 1.8 g
- Sodium
- 724 mg
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