Emu Egg Benedict
Emu Egg Benedict is a classic Australian twist on the traditional Eggs Benedict, using the large and rich emu eggs as the star ingredient.
Ingredients
- 4 emu eggs
- 4 English muffins, split and toasted
- 8 slices of cooked emu bacon
- 1 cup of hollandaise sauce
- Salt and pepper to taste
Instructions
- Fill a large saucepan with water and bring to a gentle simmer.
- Carefully crack the emu eggs into the simmering water and poach for 5-6 minutes for a soft yolk.
- While the eggs are poaching, warm the emu bacon and toast the English muffins.
- Place a slice of emu bacon on each English muffin half.
- Using a slotted spoon, remove the poached emu eggs from the water and place one on top of each bacon-topped muffin half.
- Drizzle hollandaise sauce over the eggs and season with salt and pepper.
- Serve immediately and enjoy!
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 15 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 20g
- Fat
- 25g
- Carbohydrates
- 10g
Supplies
Large saucepan Slotted spoon
Tools
Toaster
Serving suggestions
Serve the Emu Egg Benedict with a side of fresh fruit or avocado for a complete and satisfying breakfast.
Tips & tricks
Be careful when poaching the emu eggs, as they are larger and more delicate than chicken eggs.
Cost
$20