Eggs Benedict
Method
Serves 2 for brunch or 4 as a starter
1. Prepare the Hollandaise sauce:
Cut the butter into thirds and bring it to room temperature; allow about 45
minutes.
In the top of a double boiler combine egg yolks, lemon juice and water. Add a piece of the butter. Place pan over gently boiling water (upper pan should not touch the water). Stir rapidly with a whisk until the butter melts and the sauce begins to thicken. The sauce may appear to curdle at this point, but will smooth out when remaining butter is added. Add the remaining butter one piece at a time, stirring constantly until melted. Continue to cook and stir for 2 to 2½ minutes more until sauce thickens. Immediately remove from the heat and season to taste with salt and pepper. If the sauce is too thick or curdles, immediately whisk in 1 to 2 tablespoons hot water.
2. Cook the bacon under the grill and keep warm.
3. To poach the eggs, lightly grease a deep skillet. Half fill the skillet with water. Bring the water to a boil then turn off the heat. Break one of the eggs into a small cup or ramekin and carefully slide into the water, holding the lip of the cup as close to the water as possible. Repeat with the remaining eggs, allowing each egg an equal amount of space. Cover with a lid and leave for 3 to 5 minutes or until the whites are completely set and the yolks begin to thicken but are not hard. Remove eggs with a slotted
spoon.
4. Meanwhile, place the muffin halves, cut side up, on a baking tray and place under the grill for about 2 minutes or until toasted. Butter the
Ingredients
4 large eggs
2 English muffins, sliced in half
4 slices unsmoked back bacon
1 recipe Hollandaise sauce:
125g unsalted butter
3 egg yolks, beaten
1 tablespoon lemon juice
1 tablespoon water
Salt and white pepper, to taste
