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  COOKING TIME

15 mins

  MAKES

4 servings

  DIFFICULTY

Intermediate

  NUTRITION

Treat time

Eggs Benedict

The origins of this dish is shrouded in mystery, a number of people suggesting they ‘invented’ it in the 1800’s. It is basically eggs and bacon on a muffin with Hollandaise sauce poured over it.

Ingredients
8 rashers of bacon

 

2 English Breakfast muffins cut in half

 

1 poached egg

 

 

For the sauce

 

140 g butter

 

3 egg yolks

 

1 tablespoon lemon juice

 

1/2 tsp salt
How to do it
To make the Hollandaise sauce

Melt 140 g butter on a very low heat.

 

In a mixer add 3 egg yolks, 1 tablespoon of lemon juice and the salt and blend.

 

Turn the mixer to it’s lowest speed and slowly dribble the melted butter into the egg mixture until it is all incorporated.

 

Transfer to a hot pan and keep warm on the cooker, but not heated.

Assemble the dish

Cook the bacon until crispy, and toast the muffin halves. These should be buttered when toasted. Poach your eggs – see below for details.

 

Simply place the bacon on the muffin, followed by the egg and then a few spoonfuls of the Hollandaise Sauce.

HOW TO POACH AN EGG

Poaching an egg is easy the old fashioned way! It is one of the simplest functions in the kitchen, but is often approached with fear.

YOU NEED:

 

  • Nearly boiling (very slow simmer) water in a saucepan
  • 1 Tablespoon of vinegar
  • 1 egg

 

1. Spin the water in the saucepan.

 

2. Add the egg to the centre of the spin, from a small dish, don’t crack it directly in, you could get shell in, and you have less control how it falls into the water.

 

3. Leave for 4 minutes

 

The fresher the egg the better the poached egg!

MASTERED THIS? WHY NOT TRY…

These delicious meals all use the same basic principles as this recipe,
so broaden your menu and try something new today!