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Classic Eggs Benedict



6 rashers of smoked streaky bacon

Pinch of salt

1 tsp white wine vinegar

4 large eggs

2 English muffins, split and toasted

Butter, for the muffins

Small handful of chives, snipped

For the Hollandaise sauce:

2 large egg yolks

150g butter, cold and cut into cubes

Juice of ½ lemon



Cook the bacon under a hot grill until it is crisp and set aside on a plate lined with kitchen paper.
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 butter, bit by bit after each one melts, whisking continuously until it is completely combined and the sauce has thickened.
Add the lemon juice and stir through. Turn off the heat, but keep the sauce warm over the pan of water.
To cook the eggs, bring a saucepan of water to the boil and add the salt and vinegar. Swirl the water with a tablespoon and then gently crack an egg into the centre.
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 in iced water to stop them cooking any further. Repeat with the remaining eggs. Just before serving, reheat the eggs in warm water for 1 minute.
Butter the muffins and assemble the eggs Benedict by placing a few slices of bacon and an egg on each half and then top with the warm hollandaise sauce. Sprinkle over the chives and serve straight away.

This Recipe was taken from

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