Eggs benedict

May 13, 2012

A perfect Sunday morning brunch
Sunday mornings are meant for lie ins! Whether you've had a late night on Saturday or like to spend your Sunday morning lounge in a tangle of duvet and Sunday morning papers, eggs benedict is a hands down winner!


Makes enough hollandaise sauce for 4 generous portions

Hollandaise sauce:

3 egg yolks
1 tbsp white wine vinegar
juice of half a lemon 
100g butter
salt and pepper
(although it technically makes it into bearnaise sauce I sometimes like to add a little sprinkle of tarragon!)

1 English muffin per person (toasted and buttered)
1 egg per person
3 rashers of good quality bacon per person

Turn your grill on high to heat and lay your bacon over a grill rack, keep and eye on it whilst your making your hollandaise. You want your bacon to be crispy with sizzling browned edges.

To make your hollandaise sauce, use an electric hand whisk and beat your egg yolks until they are foamy and light. Measure in your white wine vinegar, lemon juice (and your tarragon if you are breaking hollandaise rules!) and whisk again until well combined.

Chop your butter into a small cubes and place in a saucepan on a low heat until completely melted but not browned.

With the whisk running, keeping the yolks moving vigorously in the bowl, trickle in the melted butter into the eggs and continue to whisk until you have a thick, creamy sauce.

Taste and season with salt and pepper.

Fill a large deep frying pan with water and bring up to a simmer, add a dash of white wine vinegar to the water. Everyone has their own little ways of poaching eggs, the swirling water, the little silicon cups, I say do what works for you, but this is how I do it.

I make sure my water is as hot as it can be with out moving with bubbles or ripples. I then crack my egg into a mug or cup and slowly tip it into the water so that part of the white is dangling in the water before the yolk plops in. Allow the bit of white resting in the water to become opaque and set before dropping the yolk on top, I find that this give a shape to the finished poached egg.

Pop your muffins under the grill until lightly browned, then build your benedict!

Stack the buttered, toasted muffins on a plate, then lay over your glistening crispy bacon. Gently place your poaches egg atop the stack before drizzling a generous amount of your buttery, rich hollandaise sauce over the top... Dig in and enjoy your Sunday.

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