Eggs Benedict


A Ryvita twist on a breakfast classic.


Preparation Time: 10 minutes

Number of Servings: 1


Recipe by Ryvita

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  • energy
    173kcal
  • fat
    8.9g
  • of which saturates
    4.5g
  • carbohydrates
    12.4g
  • of which sugars
    1.6g
  • fibre
    2.1g
  • protein
    9.5g
  • salt
    0.92g
  • PER 100G
  • PER SERVING

Ingredients

2 tbsp. reduced fat crème fraiche

1 tsp Dijon mustard

1 tsp lemon juice

1 medium egg (approx. 50g)

2 slices ham (40g)

Few chives, snipped (1g)

2 Lightly salted Ryvita rye cakes

Method

  1. Combine the crème fraiche, mustard, lemon juice and some seasoning in a small bowl.
  2. Cook the eggs in boiling water for 6 minutes. Cool under cold water then peel and cut in half.
  3. Top the rye cakes with a slice of ham, half the egg, a drizzle of the sauce and a few snipped chives

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