1 tbsp rapeseed oil
8 slices of streaky bacon
4 large free range eggs
Pinch of sea salt
1 tsp white wine vinegar
2 English muffins, split and toasted Butter, for the muffins
1 small handful of chives, snipped Ground black pepper
For the hollandaise sauce:
2 large egg yolks
150g butter, cold, cut into cubes
1⁄2 a lemon
Pinch of sea salt
- To make the hollandaise sauce, place the egg yolks in a large heatproof bowl over a pan of gently simmering water. Whisk the yolks and slowly add the cubed butter, bit by bit. After each cube melts, whisk continuously until it is combined and the sauce has thickened.
- Add the lemon juice and a pinch of sea salt and stir through. Turn off the heat, but keep the sauce warm over the pan of water.
- Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6. Lay the bacon on a rimmed baking tray. Place in the oven for five minutes or until the bacon is almost cooked.
- Meanwhile, to cook the eggs, bring a saucepan of water to the boil and add the salt and vinegar. Stir the water with a tablespoon to dissolve the salt. Crack an egg into a cup then slowly lower the edge of the cup into the pot and drop in the egg. Cook the egg at a very gentle simmer for 3-4 minutes for the yolk to still be runny. Remove with a slotted spoon
- and place them on a plate layered with kitchen paper. Repeat with the remaining eggs. Just before serving, reheat the eggs in warm water for one minute if needed.
- Butter the muffins and assemble the Eggs Benedict by placing the bacon and an egg on each half and then top with the warm hollandaise sauce. Sprinkle over the chives and black pepper and serve straight away.
Per serving: 654kcals, 56.7g fat (29.3g saturated), 14.1g carbs (1.7g sugars), 22.3g protein, 1.2g fibre, 1.299g sodium