Eggs Benedict

Eggs Benedict

An ultimate English breakfast recipe consisting of toasted bun topped with bacon, poached eggs and a heavenly drizzle of hollandaise sauce. You might want to add this to your Sunday brunch menu.

Ingredients -

• 3 Egg Yolks
• 1 Teaspoon White Wine Vinegar + more
• ½ Teaspoon Fresh Lemon Juice
• 110g Unsalted Butter, melted
• Salt & Pepper to taste
• 4 Teaspoons Olive Oil
• 8 Bacon Strips
• 8 Buns Bottom Half
• Water, for poaching
• 8 Whole Eggs
• Chopped Chives, for garnish

Steps -

Step 1

To prepare the hollandaise, place a medium sized heatproof bowl over a saucepan filled up to a quarter with water. This bowl must fit snugly in the pan without touching the water. Remove the bowl and keep aside.

 Step 2

Place the saucepan on medium-low heat. Make sure the water does not come to a boil.

 Step 3

In the meantime, add egg yolks and white wine vinegar to the bowl.

 Step 4

Next, place the heatproof bowl over the saucepan and whisk continuously using a wire balloon whisk until the mixture is pale, thick and has doubled in quantity, for about 3-4 minutes.

 Step 5

Now, add the melted butter slowly, while whisking continuously. Once all the butter is completely incorporated, add salt & pepper to taste along with lemon juice and whisk again to mix completely. The consistency of the sauce should be thick and coat the back of a spoon. Make sure the eggs does not curdle, but if they do, add a couple of tablespoons of hot water, while whisking constantly. Remove and keep aside.

 Step 6

In a large pan, heat 2 tsp oil over medium heat. Once hot, add the bacon strips and cook for 2 minutes per side, until crisp and golden brown. Remove on an absorbent paper and keep aside.

 Step 7

In the same pan, toast the buns from both sides. Add remaining oil and toast the remaining buns. Keep aside along with the bacon.

 Step 8

In a large pot, add water, salt and a splash of vinegar. Heat on medium-low heat and bring to a simmer.

 Step 9

While the water is simmering, crack an egg into a small bowl, swirl the water with a spoon and lower the egg carefully into the simmering water. Cook for about 3 minutes. Remove and repeat with remaining eggs.

 Step 10

Once the eggs are poached, place the bacon strips on top of each bun, followed by one poached egg on top of the bacon.

 Step 11

Now, spoon the reserved hollandaise sauce over the eggs, garnish with chopped chives and serve hot.