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.

Emu Egg Benedict

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

  1. Fill a large saucepan with water and bring to a gentle simmer.
  2. Carefully crack the emu eggs into the simmering water and poach for 5-6 minutes for a soft yolk.
  3. While the eggs are poaching, warm the emu bacon and toast the English muffins.
  4. Place a slice of emu bacon on each English muffin half.
  5. Using a slotted spoon, remove the poached emu eggs from the water and place one on top of each bacon-topped muffin half.
  6. Drizzle hollandaise sauce over the eggs and season with salt and pepper.
  7. 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