Eggs benedict is one of our favourite breakfast choices when we stay in a hotel and now you can create it at home for a special weekend breakfast with this quick hollandaise recipe. I must admit though that I can't resist when there's the option to pick smoked salmon instead of bacon!!!
As long as you have everything ready for the hollandaise sauce and have assembled the toasted muffins with bacon (or smoked salmon!) and the softly poached eggs, the sauce should only take a minute or 2 to prepare.
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Ingredients
- 8 slices of bacon
- 2 english muffins
- 4 eggs
- 1 tsp vinegar
- 125g of butter
- 1 tsp lemon juice
- 1 tsp water
- pinch of salt
- 1 egg yolk
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Instructions
- Grill the bacon to your like and keep it warm.
- Half each muffin ready for toasting.
- Boil the kettle for poaching the eggs.
- In a measuring jug or the container that comes with your stick blender, add the lemon juice, water and salt, and set aside.
- Melt the butter slowly in a small saucepan and keep warm.
- Put boiling water in a medium saucepan and bring to a gentle simmer, then add the vinegar.
- Crack each egg for poaching into a cup and place individually into the simmering water to poach for 2 to 3 minutes (depending on the size of eggs used) - you can do this one at a time or all at once. If poaching the eggs separately, once cooked, put them in a bowl of iced water to stop the cooking process and they can be placed back in the hot water to warm through at the end.
- While the eggs are poaching, toast the muffins.
- Now you're ready to assemble - butter the muffins, top each half with 2 slices of bacon, and then top each half with a softly poached egg.
To make the hollandaise:
- Separate the egg yolk and place into the measuring jug/container with the lemon juice, salt and water. Get ready with the hot butter and then place the stick blender into the bottom of the container and switch it on.
- While the blender is running, slowly pour in the hot butter until all of it is added - you should immediately see the egg mixture get thicker and creamy.
- Pour the sauce over the muffin, bacon and eggs and enjoy!!
Eggs Benedict and Quick Hollandaise
Ingredients
- 8 slices of bacon
- 2 english muffins
- 4 eggs
- 1 tsp vinegar
- 125g of butter
- 1 tsp lemon juice
- 1 tsp water
- pinch of salt
- 1 egg yolk
Instructions
- Grill the bacon to your like and keep it warm.
- Half each muffin ready for toasting.
- Boil the kettle for poaching the eggs.
- In a measuring jug or the container that comes with your stick blender, add the lemon juice, water and salt, and set aside.
- Melt the butter slowly in a small saucepan and keep warm.
- Put boiling water in a medium saucepan and bring to a gentle simmer, then add the vinegar.
- Crack each egg for poaching into a cup and place individually into the simmering water to poach for 2 to 3 minutes (depending on the size of eggs used) - you can do this one at a time or all at once. If poaching the eggs separately, once cooked, put them in a bowl of iced water to stop the cooking process and they can be placed back in the hot water to warm through at the end.
- While the eggs are poaching, toast the muffins.
- Now you're ready to assemble - butter the muffins, top each half with 2 slices of bacon, and then top each half with a softly poached egg.
To make the hollandaise:
- Separate the egg yolk and place into the measuring jug/container with the lemon juice, salt and water. Get ready with the hot butter and then place the stick blender into the bottom of the container and switch it on.
- While the blender is running, slowly pour in the hot butter until all of it is added - you should immediately see the egg mixture get thicker and creamy.
- Pour the sauce over the muffin, bacon and eggs and enjoy!!
Notes
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