Eggs Benedict on Toastie Roll The American classic. This time in a more modern version on a toastie roll with fresh spinach salad.
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30 MIN.



For the eggs

  • 750 ml water
  • 1 tbsp. white wine vinegar
  • ½ tsp. salt
  • 4 eggs

For the toastie roll

  • 30 g spinach salad
  • 8 rashers of bacon
  • 2 toastie rolls
  • 20 g butter
  • 4 tbsp. Hollandaise sauce


  1. Weigh and measure all the ingredients, prepare them and place them ready.
  2. For the poached eggs, add the water to the kettle and boil at 100°C. Add the white wine vinegar and salt, set to 80°C and activate the keep warm function. Beat each egg separately in a small bowl.
  3. Use a sieve in the kettle to create a strudel and gradually allow the eggs to glide in. Poach with the lid closed for around 5 minutes. Remove and keep warm in a bowl of warm water.
  4. Wash the spinach salad and allow to drain. Fry the bacon in a non-stick pan until crispy and drain on kitchen roll.
  5. Separate the toastie rolls and place the cut sides facing inward in the toaster and use the bagel feature to toast to the desired level.
  6. Butter the slices. Spread spinach salad over each and top each with 2 slices of bacon. Place the poached eggs on top and garnish with Hollandaise.


If you don't have a kettle with a temperature setting, you can also poach the eggs in pot.


Leftover bread stays fresh longer when stored in a FRESH & SAVE vacuum bag. Simply place the bread in the bag and vacuum seal it with the pump. Make sure that you promptly stop vacuuming so that only the air from the bag, and not the bread, is removed.

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