Eggs Benedict

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 ⠀

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.⠀