Eggs Benedict

We put our own little spin on this recipe to enable it to be made more easily at home and with ingredients that most households are likely to have. We did this on a slice of bread, as it is more likely (and just as good) that you will have this in your cupboard than with the traditional base of half a bread muffin.

The ultimate satisfaction is at the end, when you get to cut through the layers of bacon, egg and hollandaise sauce and the egg oozes out!

** Tip: We made this recipe to include 3 egg yolks, as it is always easier to make the hollandaise sauce with more ingredients than with less **

Ingredients:

A slice of bread

A few rashers of bacon

2 whole eggs

A pan of simmering water

White Wine vinegar for the boiling water

For the Hollandaise Sauce:

3 egg yolks

1 tsp White Wine vinegar

2 tsp lemon juice

75g butter, melted

Salt and pepper 

Method:

1. Get a pan of water over a hob and heat until simmering

2. Whisk the egg yolks in a glass bowl over the pan of hot water - make sure that the bottom of the bowl is not touching the water!

3. Add the dashes of white wine vinegar and lemon juice and continue to whisk.

4. Once the egg yolk mix is slightly lighter in colour (this doesn't take too long after the previous step) start to slowly add the melted butter, whilst still stirring - you can add this a little at a time.

5. The mixture should now start to thicken - once it resembles the consistency of a loose mayonnaise, take off the heat and add the salt and pepper.

6. Now for the fun part - tasting! Taste the mixture and you can now add more lemon juice, salt or pepper to your liking.

7. Into the boiling water still on the hob, you can add a dash of the vinegar and then crack a couple of eggs and begin to poach them to your liking (about 5 mins for a medium-hard yolk)

8. Put a slice of bread into the toaster and start to grill a couple of rashers of bacon.

9. Once the toast is ready, the eggs and bacon should be finished. Lay the slice of toast on your plate of choice (this can be a pretty plate if you so desire) and then put the rashers of bacon ontop.

10. Using a ladel, scoop the eggs out of the water and drain off all water. Place eggs on top of the bacon and then generously drizzle over your hollandaise sauce.

Enjoy!!

** Tip: You can add some finely chopped shallots to the egg yolks at the same time as the lemon juice and vinegar and then some shredded tarragon once off the heat, to make béarnaise sauce which can be served with steak (or is really nice to dip crusty bread into I seem to find) **