To accompany our latest podcast episode we are sharing a recipe for one of our favourite breakfast (or brunch if we’re having it on a Sunday) recipes.
Eggs Benedict is our go to brunch choice. We have used crispy bacon rather than ham, so choose whichever you prefer. The homemade creamy Hollandaise sauce makes this recipe extra special, and it is much easier to make than you may think!
For the Hollandaise Sauce
- 125g butter
- 2 egg yolks
- 1/2 tsp white wine vinegar or tarragon vinegar
- lemon juice
- Cayenne pepper
To Make Eggs Benedict
- 1 muffin, halved
- 4 slices of smoked streaky bacon
- 2 eggs
- Place the bacon on a baking tray in the oven on 150C for around 15 minutes or until crispy
- Whilst the bacon is in the oven, for the hollandaise, melt 125g butter in a saucepan and skim any white solids from the surface. Keep the butter warm
- Put 2 egg yolks, 1/2 tsp white wine or tarragon vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan
- Whisk for a few mins, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5mins
- Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy Hollandaise sauce
Tip: Make sure you add the melted butter really slowly as it could split. If it gets too thick or looks like it is about to split, add a splash of ice-cold water.
- Season with a squeeze of lemon juice and a little Cayenne pepper. Keep warm until neededTo make Eggs Benedict
- Lightly toast 2 muffin halves
- Poach 2 eggs – for around 2 1/2 minutes to ensure you have a nice runny yolk
- Top each muffin half with a poached egg and spoon over a generous helping of Hollandaise sauce
- Place the crispy bacon on the top and enjoy!