Eggs benedict

Eggs benedict

From
Posh Toast
Serves
2
Prep
20 mins

A favourite in posh hotel restaurants. The peak of the Benedict experience is the way the yolk combines with the hollandaise to bathe the bacon and soak the toast. Even the strongest hangover can be banished by it.

Ingredients

Quantity Ingredient
2 egg yolks
2 whole eggs
100g cold butter, cubed, plus extra for spreading
1 tablespoon lemon juice
6 rashers smoked streaky bacon
2 slices white farmhouse bread
salt
freshly ground black pepper

Method

  1. Bring a large pan of water to the boil and preheat the grill.
  2. To make the hollandaise, put the egg yolks, cold butter and 1 tbsp of cold water into a pan. Set over a very low heat and start whisking. The butter will start to melt and the sauce will begin to thicken; keep whisking continuously for 8 – 10 minutes. Once you have a thick glossy sauce, remove from the heat. Season and stir through the lemon juice, then cover the pan and keep in a warm place.
  3. Place the bacon on a foil-lined tray and grill until crisp, turning once. Meanwhile, crack the two eggs into separate cups. Using a slotted spoon, gently swirl the simmering water and drop in the eggs. Poach for 2 –3 minutes, then remove using the slotted spoon. While the eggs are cooking, toast the bread and spread well with butter.
  4. Top each slice of buttered toast with three rashers of crisp bacon and a poached egg, then spoon over the warm hollandaise and grind over some black pepper.
Tags:
toast
bread
snacks
lunch
breakfast
dinner
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