Eggs Benedict
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It’s been a busy week and fortunately today we have a quiet day so I have time to make this lovely classic brunch. This version is made with crispy bacon rather than ham, but it also works brilliantly with smoked salmon or steamed spinach. ⠀⠀
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Serves 2 ⠀
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INGREDIENTS ⠀⠀⠀
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2 English muffins halved and toasted ⠀
6-8 bacon rashers
4 poached eggs ⠀
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125g butter⠀
2 egg yolks⠀
½ tsp Willys Apple cider vinegar ⠀
pinch salt⠀
A splash of ice cold water⠀
lemon juice⠀
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METHOD ⠀
Cook the bacon as you normally would. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Melt 125g butter in a saucepan and skim any white solids from surface. Keep the butter warm. ⠀
Put 2 egg yolks, ½ tsp cider vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes. Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little pepper. Keep warm until needed.⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Bring a medium pan of water to the slow simmer. Crack an egg into a small cup then into the simmering water with a quick movement. Leave for 2.5-3 minutes, then carefully remove using a slotted spoon. Drain and place on top of the bacon on the toasted muffin. Top with the hollandaise sauce.⠀
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