Eggs Benedict
Whether you want extra brownie points or you need to get out of the dog house. This recipe will help you do that with breakfast in bed.
Servings: 2 people
Ingredients
- 2 English muffins
- 4 eggs
- 8 rashers of bacon
- Flaky sea salt
- Cracked black pepper
For the Hollandaise sauce
- 2 egg yolks
- 100 g melted unsalted butter
- A splash of white wine vinegar
- Salt
- Lemon juice
- Cayenne pepper
Instructions
- For the hollandaise sauce place your egg yolks in a heatproof bowl and place over a pan of simmering water.
- Whisk together with some salt and a splash of vinegar whilst you slowly pour in the melted butter.
- If the sauce starts to look greasy or begins to split add a tsp of cold water and continue adding butter.
- Remove the bowl. Taste and season with salt, vinegar or lemon juice.
- Place a sheet of cling film over the surface of the sauce and keep warm.
- Bring the saucepan of water up to a boil and add a good splash of white wine vinegar (this will help the eggs to coagulate)
- Turn the water down to a simmer. Crack the eggs into the water and poach for 3 minutes.
- In the meantime fry off your bacon and toast your muffins.
- Once the eggs are done place onto kitchen roll to dry and sprinkle over some flaky sea salt and cracked black pepper.
- To assemble add your bacon to the toasted muffin, top with your poached egg, then spoon over your hollandaise sauce and finish with a pinch of cayenne pepper over the sauce.
- Enjoy!
