There is almost nothing more quintessential for brunch than eggs benedict and once you know how easy it is to create hollandaise sauce at home you’ll want to make this at home more frequently.
3 egg yolks
2 tablespoons lemon juice
1/8 teaspoon cayenne pepper or tabasco sauce
140 grams / 4.9 ounces butter, chilled and cubed
2 English muffins, halved and toasted
4 rashers bacon
1 tablespoon vinegar
1 cup rocket
- Place the egg yolks, lemon juice, salt and butter in a saucepan over low to medium heat, whisking to combine as the yolks heat up and the butter melts.
- Once the butter has melted, allow to cook for a further minute before removing from the heat and whisking to thicken. Stir the cayenne pepper or tabasco sauce through and set aside.
- Meanwhile, cook the bacon until browned, approximately 5 minutes either side.
- Butter the English muffins, lay the rockets on top of each and place a rasher of bacon on each half.
- Boil water a third way up a small pot with the vinegar added. Once boiling, swirl the water around and add the eggs (I usually crack the eggs into a ramekin and slide into the water this way).
- Carefully ‘flip’ each egg over with a slotted spoon to ensure they are cooked evenly before removing from the water with the slotted spoon, carefully draining the water off.
- Carefully place each egg on top of the muffin halves.
- Spoon a quarter of the hollandaise sauce over each egg.
- Serve immediately.
Perfect poached eggs: You want your eggs to be ready last as you want smooth runny yolks and completely cooked whites.
Tip for perfectly easy poached eggs: Vinegar adds a slight salty flavor to the eggs, but holds the whites together so works for this recipe, especially for anyone who is a little weary poaching eggs.