Eggs Benedict
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.
The recipe
Eggs Benedict
- Serves 2
Ingredients
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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More from Mandy’s kitchen
All recipes
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.