EGGS BENEDICT
Two free range poached eggs covered in Maille hollandaise sauce on 2 rashers of grilled English dry cure back bacon served on Cornish thick sliced artisan sourdough.
ALLERGENS: EGG, WHEAT, RYE, MILK, BUTTER
Ave net weight: 302g 1 Portion: 729 kcal
INGREDIENTS
ORGANIC SOURDOUGH TOAST: WHEAT flour (WHEAT flour, calcium carbonate, iron, niacin, thiamin), water, sourdough RYE starter, (RYE flour, water),
wholemeal WHEAT flour, salt, organic semolina, organic improver.
FRIED EGG: free range EGG, sunflower oil.
DRY CURE BACK BACON: English pork (98%), salt, sugar, preservative (E250, E252), antioxidants (E301)
MAILLE HOLLANDAISE SAUCE: rapeseed oil, water, glucose-fructose syrup, white wine vinegar, free range EGG yolk, BUTTER powder, mono and diglycerides of fatty acids, MILK protein, maltodextrin, BUTTER, salt acidity regulator (sodium lactate, glucono-delta-lactone, lactic acid, citric acid), modified corn starch, starch, whey protein (MILK), flavourings, preservative (potassium sorbate), lemon juice concentrate, thickener (xanthan gum), colour (lutein, paprika extract)
