How do you like your eggs in the morning?
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With our schedules packed to the brim during the week, it’s nice to have some extra time to spend preparing your meals at the weekend, as well as spending time enjoying them. Forget tea and toast or a banana on the go, eggs benedict is the perfect breakfast for a Saturday morning and it doesn’t have to be difficult to make.
Here is a recipe that keeps it simple:
Ingredients:
- 8 pieces of bacon
- 2 tablespoons chopped parsley, for garnish
- 4 eggs
- 2 teaspoons white or rice vinegar
- 2 English muffins
- Butter
For the Hollandaise sauce:
- 10 Tbsp unsalted butter
- 3 egg yolks
- 1 Tbsp lemon juice
- 1/2 teaspoon salt
- Dash of cayenne or tabasco
How to make it:
Fry bacon slowly. While its cooking, bring a large saucepan of water to the boil and add vinegar. Then lower heat to a bare simmer. To make hollandaise sauce in a blender, melt the butter. Add three eggs, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender and blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color.Turn blender down to lowest setting, slowly add the hot melted butter, while continuing to blend. Transfer it to a container you can use for pouring and set it on a warm—but not hot—place.Poach your eggs. Working one egg at a time, crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking.Turn off the heat, cover the pan, and let sit for 4 minutes. When it comes time to remove the eggs, gently lift out with a slotted spoon.While eggs are poaching, toast the English muffins. To assemble, butter one side of an English muffin. Top with two slices of bacon. Put a poached egg on top of the bacon, then pour some hollandaise over. Sprinkle some parsley over it all and serve at once.
