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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 (2 yolks); 100 g Butter (clarified and warm); 30 ml Lemon (juice); 2 g Salt; 0.5 g Black pepper (ground)

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

15 minprep

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

Recipe characteristics

Omnivorous Main course 15 to 30 minutes International

Nut-free y 6 más Indicative dietary requirements

View full classification 21 etiquetas

Diet

Omnivorous

Necesidades alimentarias

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

Dish type

Main course

Meal

BreakfastBrunch

Preparation

BoilingBaking

Aparatos

Air fryerCasserole

Cocina

International

Season

All year round

Occasion

For guestsWeekend

Nutrition

High in protein

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

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 2 yolks 36 g
Butter clarified and warm 100 g
Lemon juice 30 ml
Salt 2 g
Black pepper ground 0.5 g

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9 ingredients selected

Bread 140 g
Bacon 80 g
Egg 100 g
Water 300 ml
Egg yolk 36 g
Butter 100 g
Lemon 30 ml
Salt 2 g
Black pepper 0.5 g

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preparacion

Freidora de Aire Portátil

Ninja · CRISPi

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Let’s get cooking

Method

Preheat the air fryer to 190°C. Toast the bread for 3 minutes and cook the bacon for 5-6 minutes until crisp.
Bring the water to the boil, divide between two ramekins, add one egg to each and cook at 200°C for 4-5 minutes. Drain the eggs.
Whisk the egg yolk with the lemon juice, salt and black pepper over a gentle bain-marie. Slowly whisk in the warm butter until smooth; hold at 63°C for 3 minutes.
Layer the bacon and eggs over the bread, spoon over the hollandaise and serve without delay.

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Ingredients

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Method

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