Eggs Benedict with Lightning Hollandaise and Rye Bread

Ingredients

• 6 Eggs
• 2 tbsp yogurt (1.5% fat) (40g)
• 70g liquid butter
• Pepper
• Salt
• 2 spritzes lemon juice
• 2 tbsp vinegar
• 8 leaves radicchio (50g)
• 0.5 small container cress
• 100g cucumber
• 4 radishes
• 6 slices rye whole grain bread (60g each)
• 12 slices chicken breast deli meat (10g each)

Instructions

1. 1.

   For the lightning hollandaise, first separate 2 eggs (use the egg whites for something else). Place the egg yolks and yogurt in a tall mixing bowl. Slowly drizzle in the butter while mixing vigorously with a hand blender. Season with pepper, salt, and lemon juice and refrigerate.

2. 2.

   Bring about 2 liters of water with vinegar to a boil. Crack the eggs one by one into a ladle, stir the water into a whirlpool with a spoon, and carefully slide the eggs into the broth to cook for about 5 minutes on low heat. Remove the eggs from the broth and drain them.

3. 3.

   While the eggs are cooking, wash and shake the salad leaves dry. Cut the cress from the bunch. Wash the cucumber and radishes and slice them. Remove the eggs from the broth and drain them.

4. 4.

   Halve the bread slices. Prepare 4 portions successively. For each portion, spread 3 bread halves with a dollop of lightning hollandaise, then top with radicchio, cucumber, radish, 3 slices of chicken breast deli meat, and 1 egg. Pour the lightning hollandaise over it and sprinkle with cress. Season the Eggs Benedict with salt and pepper.