Eggs benedict is definitely one of those feel-good, sinfully delicious breakfast treats everyone enjoys having when they’re on holiday. It’s my dad’s favourite breakfast and I made it for him last year for father’s day. It’s also one of Jonas’ favourite breakfasts as well, so when there is some kind of occasion – I make it 🙂 It’s a filling and delicious combination of bacon, a poached egg, a delicious creamy and tangy egg-based hollandaise sauce all topped on a toasted english muffin. The cooking process is quite quick but it’s several things going on at once, so it may take some practice, but once you’ve made this recipe once or twice you will see it’s not too difficult- just need to multitask!
I wrote all the steps for the recipe below, just keep in mind to see how much you can do in a timely manner- the first time I made it I remember the sauce cooled completely and the eggs were done way before the bacon and the muffins, so keep in mind that practice makes perfect!
Recipe: makes one portion of 2 benedicts
2 eggs + 1 egg yolk
6 slices of bacon
1 whole english muffin
1/2 cup of melted butter
1 Tbsp lemon juice
1 tsp cayenne pepper
pinch of salt
2 tsp cold water
1. To make the sauce: on a double boiler whisk the single egg yolk continuously and heat until warm, but don’t let it cook. Make sure to remove the bowl with the yolk every 20 or so seconds to let it cool a bit and prevent scrambling.
2. Little by little, carefully pour in some of the melted butter while whisking non-stop. This will prevent the two fats from separating and allow you to mix them together nicely. Continue this until you have a thick consistency that coats the back of a spoon.
3. Remove the sauce from the double boiler- add the lemon juice, cayenne pepper and a pinch of salt. Add water if the sauce becomes too thick.
4. On medium-high heat, cook the bacon making sure it’s nicely cooked but not fully crispy.
5. Toast english muffins either in a toaster or on the same pan you used to cook your bacon just until they heat up and are a bit golden brown.
6. To poach the eggs- bring a pot of water to a simmer and then carefully crack the eggs one at a time into the hot water making sure it doesn’t spread out or separate too much- this can take time to learn and there are a few tricks you can use like adding vinegar or using a spoon to whirl the water in the middle, but I find for me it’s easiest to just take it slow and add the eggs in carefully.
7. Let the eggs poach for about 3-4 minutes to allow the yolk to stay runny. Then carefully remove them onto a paper towel to remove excess water.
8. Assemble! Take the english muffin, top it off with 3 slices of bacon, the deliciously runny poached egg and a generous spoonful of the hollandaise sauce. You can sprinkle a bit more of cayenne if you want to. Serve with some fresh greens or vegetables to balance out the meal and enjoy!