Eggs Benedict are a restaurant staple for a reason. Almost no one can resist a soft poached egg on top of protein with the delicious lemon buttery sauce. Most people are worried about the work that goes into making this sauce at home and while you can go the traditional double boiler route this method makes a perfect sauce in a few minutes with very little stress. Even a person entering the kitchen for the first time could ace this recipe.
Time: 20 minutes
Serves: 2
Difficulty: Easy
Ingredients
10 Tbsp Salted Butter
3 Egg Yolks
1 Tbsp Lemon Juice
1/4 Tsp Cayenne
2 Eggs
4 Rashers Bacon
50g Rocket
Sourdough Bread
Method
Hollandaise
Melt the butter in a small saucepan over medium heat
Add yolks, lemon juice and cayenne pepper to a blender and mix on a low speed
Once combined slowly drizzle in the hot butter on a low speed, it will come together and become a thick luxurious sauce
Season with pepper and/or salt as needed
Eggs & Bacon
Add the bacon to a cold pan over a medium heat and fry till crispy
For the eggs you can do one of 2 methods; for both start by cracking your eggs (as fresh as possible) into a small bowl or ramekin
Place a pot of salted water over high heat until it has reached a rolling boil
Once boiling you can turn off the heat and carefully pour the eggs in and seal the pot for 4 minutes
OR you can lower the heat to a simmer and carefully pour the eggs in and simmer for 3-4 minutes
Toast the sourdough and then top with rocket, bacon, a poached egg and the hollandaise sauces
Happy Cooking!
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