Eggs Benedict is a traditional American breakfast or brunch dish that consists of two halves of an English muffin each of which is topped with bacon or ham, a poached egg, and hollandaise sauce. Classic that never goes out of fashion. This is one of many breakfast and brunch recipes that will have you longing for mornings to arrive. Weekend are now a big family brunch affair again so why not enjoy them with your nearest and dearest.
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Eggs Benedict – Old School
- For the hollandaise:
- Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire and 1 tablespoon water.
- Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time whilst whisking the yolks constantly.
- If hollandaise begins to get too thick, add a teaspoon or two of hot water.
- Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat.
- Place a lid on pan to keep sauce warm.
- To poach eggs:
- Fill a large saucepan with 7.5cm of water.
- Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes.
- Yolks should still be soft in centre. Remove eggs from water with a slotted spoon and set on a warm plate
- While eggs are poaching, cook the bacon in a medium frying pan over medium-high heat and toast the English muffins on a baking tray under the grill.
- Spread toasted muffins with softened butter, and top each one with a piece of bacon, followed by one poached egg.
- Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.