Eggs Benedict

Eggs Benedict

So I attempted to make Eggs Benedict the other day, I thought I would get myself in the festive mood since Easter is soon approaching. It’s a great meal for breakfast or brunch when you get tired of full English. Get your protein in by poaching your eggs it is the healthiest way to cook them. If you are counting your calories poached eggs are significantly low in calories compared to fried or scrambled where you are adding butter or oil. There is a slight technique to poaching your eggs and making your hollandaise sauce, not everyone gets it right the first time and I can admit it this is a hard recipe. However practice makes perfect so just follow the steps and monitor the time.

Cooking time: 20-25 minutes.

Ingredients:

·         5-6 eggs

·         Butter

·         ½ a lemon

·         Salt

·         Vinegar (optional)

·         Muffins

·         Bacon or Ham

·         Parsley

·         Black pepper (optional)

Cooking

Hollandaise sauce

1. Crack 3-4 egg yolks into a bowl then squeeze half a lemon into the bowl. (Save yourself the stress and use an egg separator it is a great kitchen utensil)
2. Melt one large spoon of butter.
3. Place your bowl over a small pot of simmer water, slowly pouring in your hot butter and whisk well in between.
4. Your mixture should start to thicken, once it had thickened set aside.

Eggs Benedict

1. In a pan of simmer water add a spoon of vinegar and swirl the water.
2. As soon as the water is swirled crack one egg into the pan. (Try to crack the egg close to the water as possible.)
3. Watching the time is vital! Allow the egg to cook for no longer than 3 minutes. The egg white should cook over the egg yolk if you do not see this then you will need to start again.
4. Remove the egg with a ladle and place onto some tissue.
5. In a pan melt some butter then add your sliced muffins to your pan, allow these to cook for 2-3 minutes of each side depending on how cooked you want your muffins to be.
6. Fry your bacon in a pan for about 8-10 minutes and place on top of the muffins.
7. Create your Eggs Benedict by placing your poached eggs on top of your bacon muffins and pouring your hollandaise sauce over it. Top with some parsley or salt for extra flavouring