So we made eggs benedict for breakfast this weekend. Or at least we tried. We’re talking about a first here… We had never poached an egg before and, well, let’s say we needed a few attempts, ehem, but we finally got a couple of nice eggs benedict. And they were soooo good!! We chose bacon this time, but they would have been great with slices of smoked salmon too. Maybe next weekend? Here you have our recipe, but I warn you, preparing this dish can be quite stressful. Everything happens at the same time, so you’d better have a partner in crime!
You will need:
1 spoon of white vinegar
2 eggs (or more. It depends on your skills… we needed 6 eggs to have two good poached eggs. Ups.)
2 English muffins
8 slices of bacon
For the Hollandaise sauce:
3 egg yolks
200 gr. butter
1 spoon of lemon juice
Or buy a good jar of already made Hollandaise sauce. I mean, it’s weekend, you can cheat.
Start with the bacon. Heat a frying pan on medium low heat. Add the slices of bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides, then remove it from the pan and let in rest on paper towel to absorb the excess fat.
Now, bring a large saucepan two-thirds-filled with water to a boil, then turn down the heat and add the vinegar. Wait until the water boils again, then lower the heat again. Crack an egg into a small bowl and slip it carefully into the barely simmering water. Wait a minute and then separate the egg from the bottom of the pan with a large spoon. Let it cook for about three minutes. Once it begins to solidify, you can slip in another egg, but we had to made it one egg at a time.
In the meantime, try to make the Hollandaise sauce. Melt the butter first. Then put the egg yolks, the tablespoon of lemon juice and a little bit of salt in a blender, blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color. Then start adding the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste. Keep it warm, but not hot.
While you are making the eggs, the bacon and the Hollandaise sauce, don’t forget to toast your English muffins. See? Better if you have some help today.
It’s time to assemble your eggs benedict! Butter one side of an English muffin. Top with two slices of bacon. Put a poached egg on top of the bacon, then pour some Hollandaise over. Sprinkle some pepper and… enjoy! The creamy yolk and the soft sauce will balance the crispy flavourful bacon creating the perfect mix to kick off your day!