Eggs Benedict

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995

Serves 4


 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
8 eggs
Salt and black pepper
Chives, snipped, to garnish


  1. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume.
  2. 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.
  3. Slowly drizzle in the melted butter, bit by bit, and continue to whisk until the sauce is thickened and doubled in volume.
  4. 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.
  5. Cook the rashers in a medium pan and toast the English muffins, cut sides up, on a baking tray under the grill.
  6. Fill a large pan half full of water and add the vinegar. Bring to a slow boil.
  7. 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.
  8. 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

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