This perfect recipe for Eggs Benedict Brunch is so simple that even I can do it. Making your own Hollandaise Sauce, poaching your own eggs and toasting the muffins are all easy tasks. Just follow the instructions. I serve this dish with either smoked salmon or smoked streaky bacon for a variety. This is ideal as an Easter morning brunch, Mothers Day and so many others.
Eggs Benedict Brunch
- You can serve the eggs with either streaky bacon or smoked salmon depending on your taste. Both go perfectly well with the eggs and muffin.
- Over a high heat, fry the streaky bacon on both sides until golden brown. Place on a warmed plate and keep warm.
- In a glass bowl, add the egg yolks and white wine vinegar and whisk. Place the bowl over a pan of simmering water, adding the melted butter and continue to whisk until the sauce has thickened and has a lovely shine.
- Add salt and pepper to season and allow to cool. When cool, cover with cling film and place to one side.
- Top up the pan with more water and bring to a boil. When boiling, turn the temperature down so the water is simmering.
- Add a dash or two of vinegar. helps the egg solidify.
- Using a spoon, swirl the water and crack the eggs into the middle. This helps the egg white to stay together.
- Allow the water to simmer for about 4 minutes so the whites are set but the yolks will still be runny.
- Place the muffins into the toaster and toast to your liking.
- Us a slotted spoon to remove the cooked eggs carefully leaving the water behind. Drain the eggs on kitchen paper if required.
- When the muffin have toasted, butter well and place on warmed serving plates.
- Carefully place the eggs on top of the muffin halves, spoon over the sauce and a couple of rashers or the smoked salmon. Always serve hot.