Bacon Bread/Muffins Easter Eggs Fry Mothers Day Muffins Poach Salmon Sauce

Eggs Benedict Brunch

Eggs Benedict Brunch

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

Eggs Benedict Brunch

A simple recipe that creates an impressive dish that is sure to impress.
4.89 from 53 votes
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Course: Appetizer, Breakfast, Brunch
Cuisine: French
Keyword: Breakfast-Brunch, Easter, Eggs, Muffins, Poach, Sauce
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 People
Calories: 626kcal

Ingredients
 

The Hollandaise

Instructions

  • 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.
    4 large eggs
  • Over a high heat, fry the streaky bacon on both sides until golden brown. Place on a warmed plate and keep warm.
    8 rashers smoked streaky bacon
  • 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.
    1 tsp white wine vinegar, 2 large egg, 100 g unsalted butter
  • Add salt and pepper to season and allow to cool. When cool, cover with cling film and place to one side.
    salt, ground black pepper
  • 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.
    2 dashes vinegar
  • 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.
    2 large muffins
  • 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.
    1 knob unsalted butter
  • 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.
    16 slices Smoked Salmon

Nutrition

Calories: 626kcal | Carbohydrates: 14g | Protein: 30g | Fat: 49g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 385mg | Sodium: 1129mg | Potassium: 350mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1117IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg

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