For the sauce:
4 egg yolks
2 tsp lemon juice, freshly squeezed
110g unsalted butter, melted
Pinch of cayenne pepper
Pinch of salt
For the eggs Benedict:
8 bacon rashers
4 English muffins, split
2 tsp white vinegar
Salt and black pepper
Chives, snipped, to garnish
- Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume.
- Place the bowl over a saucepan containing barely simmering water; the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
- Slowly drizzle in the melted butter, bit by bit, and continue to whisk until the sauce is thickened and doubled in volume.
- Remove from the heat and whisk in the cayenne pepper and salt. Cover and place in a warm spot until ready to use for the eggs Benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
- Cook the rashers in a medium pan and toast the English muffins, cut sides up, on a baking tray under the grill.
- Fill a large pan half full of water and add the vinegar. Bring to a slow boil.
- Crack one of the eggs into a saucer, being careful not to break it. Gently slide the egg into the pan. Repeat with the remaining eggs. Reduce the heat to a gentle simmer. Poach the eggs for 3½ minutes or until the egg whites are set but the yolks are still soft. Remove the eggs using a slotted spoon and drain on kitchen paper.
- To assemble, lay a rasher on top of each muffin half, followed by a poached egg. Season with salt and black pepper, then spoon the Hollandaise sauce over the eggs. Garnish with snipped chives.
Per serving: 709kcals, 49.8g fat (23.9g saturated), 26.8g carbs, 2.9g sugars, 38.3g protein, 2.1g fibre, 0.582g sodium