Eggs Benedict with a Light Hollandaise

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   For the sauce, stir 100 g low-fat quark with 1 egg yolk, 1 tbsp lemon juice and 1 tsp Dijon mustard and warm gently over a bain-marie, stirring, until creamy. Season with salt.

2. 2

   Bring a pan of water with 1 tbsp vinegar to a simmer. Slide in 4 eggs one at a time and poach each for 3 minutes.

   3:00
3. 3

   Halve and toast 2 English muffins and top each half with a slice of cooked ham.

4. 4

   Place a poached egg on each muffin half, pour over the light hollandaise and sprinkle with pepper.