Eggs Benedict with Bacon
Intermed..
A delicious breakfast treat.
PREP IN
5 MIN
COOK IN
15 MIN
SERVE
4
Eggs Benedict with Bacon
Intermed..
PREP IN
5 MIN
COOK IN
15 MIN
SERVE
4
Introduction
A delicious breakfast treat.
Ingredients
- 225g butter
- 3 egg yolks
- 2 tbsp hot water
- 1tsp lemon juice
- salt & pepper
- 8 good quality rashers
- A few drops white wine vinegar
- 4 eggs
- 4 thick slices of good quality brown bread baps, toasted
FOR THE HOLLANDAISE SAUCE:
FOR THE BACON AND EGGS:
Method
- 1. First, make the sauce. Melt the butter slowly in a saucepan. Once the butter has melted, remove the pan from the heat and leave to one side.
- 2. Whisk the egg yolks in a mixing bowl. Whilst continuing to whisk, add the lemon juice and salt to the beaten egg yolks.
- 3. Then very, very slowly begin to whisk in the melted butter and the 2 tablespoons of water. Make sure to whisk constantly, returning the mixture to the saucepan, reheat on a very low heat, still ensuring to whisk all the time. The sauce will then begin to thicken.
- 4. The sauce should be smooth in texture.
- 5. Put good quality Irish bacon under the grill and cook until crispy.
- 6. To poach the eggs, add water to a pan and ensure it is boiling and bubbling add a few drops of white vinegar and a pinch of salt. Swirl the water gently with your fork and then crack the egg in. Cook for 4 minutes. Cook each egg separately.
- 7. Toast brown bread baps, butter each side, then place the bacon on top followed by the poached egg. Coat the egg in the hollandaise sauce.
