Eggs Benedict

You will need

  • Large non-stick frying pan
  • Large heatproof bowl
  • Saucepan x 2
  • Slotted spoon
  • Wire whisk

Ingredients

Serves 4
  • 4 English muffins
  • 8 thin slices of streaky bacon
  • 8 large free-range egg yolk
  • 1 tbsp of distilled vinegar
  • 1 tbsp of butter
  • Freshly ground black pepper
  • Salt

For the hollandaise sauce

  • 120g butter, cold and cut into cubes
  • 2 large free-range egg yolk
  • 1 tsp of white wine vinegar
  • 1 tbsp of freshly squeezed lemon juice
  • Pinch of salt

Garnish

  • 8 cherry tomatoes
  • Few fresh chives sprigs

Preparation Method

25 minutes
  1. Preheat the oven to 180˚C/Gas Mark 4.
  2. To make the hollandaise sauce, place the egg yolk and white wine vinegar in a large bowl over a saucepan of gently simmering water. Whisk the egg yolks slowly adding the cubed butter one by one after each cube of butter melts. Whisk continuously until it is combined and the sauce has thickened. Add lemon juice and a pinch of salt. Turn the heat off and keep warm hollandaise sauce over the saucepan of water, stirring occasionally.
  3. Warm the English muffin in the oven.
  4. Melt the butter in a large frying pan over medium-high heat. Place streaky bacon and fry for 3 minutes on each side or until they brown and crispy. Set aside in a warm place.
  5. To cook poached eggs, fill a saucepan halfway with water. Add vinegar and bring to the boil. Crack the eggs very close to the surface and gently drop each egg into water. Cook the eggs for 3-4 minutes for the yolk to still be runny.
  6. Remove poached eggs from water using a slotted spoon and place them on a clean towel.
  7. Take out English muffin from the oven and assemble the Eggs Benedict by placing slices of streaky bacon and egg on each half of muffin. Pour over each egg a good spoon of warm hollandaise sauce.
  8. Garnish Eggs Benedict with cherry tomatoes and fresh chive. Serve straight away.

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