Eggs Benedict
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
CUISINE
COURSE
Main
Method
To make the hollandaise, whisk the egg yolks, lemon juice, and water in a heatproof bowl for 1–2 minutes until frothy.
Place the bowl over a pan of gently simmering water, making sure the bowl doesn't touch the water.
Whisk for 2–3 minutes, until the mixture has thickened and doubled in volume.
Slowly drizzle in the melted butter, whisking continuously until the mixture is glossy.
Season with salt and paprika, then cover to keep warm
To poach the eggs, bring a saucepan of water to a gentle simmer and add the vinegar.
Strain each egg in a sieve to remove the very thin egg white membrane, then transfer to a ramekin. Gently swirl the water with a spoon then plop the egg in.
Poach for 3–4 minutes.
Remove gently with a slotted spoon and place on paper towels to soak up any excess water
To assemble, toast the muffins and top each with crispy cooked bacon or wilted spinach.. Add a poached egg, spoon over the hollandaise, and season to taste. Garnish if desired.
Ingredients
For the hollandaise sauce:
2 egg yolks
1 tsp lemon juice
3 tbsp water
Pinch of salt
Pinch of paprika
100g unsalted butter, melted (discard white solids once cooled)
For the poached eggs:
4 large fresh eggs
1 tbsp white vinegar
To serve:
2 English muffins, sourdough slices, or brioche buns, toasted
4 slices streaky bacon or ham
Salt and pepper, to season
Fresh chives or cracked black pepper (optional)
Method
To make the hollandaise, whisk the egg yolks, lemon juice, and water in a heatproof bowl for 1–2 minutes until frothy.
Place the bowl over a pan of gently simmering water, making sure the bowl doesn't touch the water.
Whisk for 2–3 minutes, until the mixture has thickened and doubled in volume.
Slowly drizzle in the melted butter, whisking continuously until the mixture is glossy.
Season with salt and paprika, then cover to keep warm
To poach the eggs, bring a saucepan of water to a gentle simmer and add the vinegar.
Strain each egg in a sieve to remove the very thin egg white membrane, then transfer to a ramekin. Gently swirl the water with a spoon then plop the egg in.
Poach for 3–4 minutes.
Remove gently with a slotted spoon and place on paper towels to soak up any excess water
To assemble, toast the muffins and top each with crispy cooked bacon or wilted spinach.. Add a poached egg, spoon over the hollandaise, and season to taste. Garnish if desired.
ieFood
Newsletter
Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.