Medium

Air-fryer eggs Benedict

Name: Air-fryer eggs Benedict
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: International
Ingredients: 140 g Bread (2 rolls, split); 80 g Bacon (4 rashers); 100 g Egg (2 medium eggs, without shells); 300 ml Water (for poaching); 36 g Egg yolk (36 g pasteurised egg yolk, equivalent to 2 yolks); 100 g Butter (regular butter; melted in step 3); 30 ml Lemon (juice); 2 g Salt; 0.5 g Black pepper (ground)

Total time30 min Preparation and possible waiting 15 min · Cooking 15 min

Preparation and possible waiting: 15 min · Cooking: 15 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings2

Allergens

Cereals containing gluten: Ingredient to check: Bread. Usual composition; check the label or the dough/sauce recipe: Bread. Egg: Ingredient to check: Egg, Egg yolk. Milk: Ingredient to check: Butter. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Bread.

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Toasted rolls topped with crisp bacon, poached eggs and freshly emulsified hollandaise.

Jump to steps

15 minpreparation and possible waiting

15 mincooking

2servings

1.791 kcalwhole recipe

896 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 30 min Preparation and possible waiting 15 min · Cooking 15 min

Preparation and possible waiting: 15 min · Cooking: 15 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 15 to 30 minutes International

Allergens

View full classification 21 tags

Diet

Omnivorous

Dietary requirements

Nut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

BreakfastBrunch

Preparation

BoilingBakingToasting

Appliances

Air fryerCasserole

Cuisine

International

Season

All year round

Occasion

For guestsWeekend

Total time

15 to 30 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Breakfast · Brunch

Total time

15 to 30 minutes

What you need

Ingredients

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Bread 2 rolls, split 140 g
Bacon 4 rashers 80 g
Egg 2 medium eggs without shells 100 g
Water for poaching 300 ml
Egg yolk 36 g pasteurised egg yolk, equivalent to 2 yolks 36 g
Butter regular butter; melted in step 3 100 g
Lemon juice 30 ml
Salt Approx. ⅓ level tsp of fine salt 2 g
Black pepper ground · Approx. ¼ level tsp 0.5 g

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Method

Preheat the air fryer to 190°C. Split both bread rolls and toast all four halves for 3 minutes.
Then cook the bacon for 5-6 minutes until browned. Set aside one roll and two rashers for each person.
Boil the 300 ml water and divide between two oven-safe ramekins of at least 300 ml each. Slide one egg into each, leaving headroom, and cook at 200°C for 4-5 minutes until the whites set. Lift out with a slotted spoon and drain.
Melt the butter gently and let it cool until warm. Whisk the pasteurised egg yolk (36 g) with the lemon juice, salt and black pepper in a bowl over hot water, without letting the bowl touch the water.
Once slightly thickened, remove from the heat and gradually whisk in all the butter until creamy. Do not boil.
Place the bacon and one egg on the bottom half of each roll. Divide the hollandaise between them and serve the toasted top halves alongside for dipping. Serve immediately.

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