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Eggs Benedict


8  smoked Back bacon rashers

2 fresh Muffins, halved

4 whole Eggs

2 tbsp Vinegar

Butter for spreading


For the Hollandaise Sauce:

2 tsp Lemon Juice

2 tsp White Wine Vinegar

3 Egg Yolks

125 g Unsalted Butter melted

Maldon Sea Salt

Freshly Ground Black Pepper

Eggs Benedict
Difficulty: easy
Serves: 2


Pre heat the grill to high


To make the Hollandaise sauce, put the lemon juice and vinegar into a small bowl, add the egg yolks, and whisk with a balloon whisk until light and frothy.  Place the bowl over a pan of simmering water and whisk until the mixture thickens.  Gradually add the melted butter, whisking constantly until thick.  Season.  Set to one side and keep warm.

To poach the eggs bring a saucepan of water to a rapid boil turn down and swirl the water to form a wirl pool then crack the egg and drop it in the centre cook each egg on its own for 3-4 minutes then lift out with a slotted

Cook the bacon under the grill until crisp.  Keep warm.  Toast the cut sides of the muffin halves under the grill.  Butter the muffins and put on to two warmed plates.  Put two bacon rashers on each half with an egg on top.  Pour the Hollandaise sauce over and serve immediately .