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Eggs Benedict
Eggs Benedict
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Indulge in a decadent weekend brunch favorite: 5-star eggs benedict recipe.
Ingredients:
  • 8 rashers bacon, trimmed
  • 8 thick slices sourdough bread, toasted
  • 8 poached eggs
  • Tarragon leaves, to serve
  • 3 egg yolks, at room temperature
  • 31.50 gm lemon juice
  • 200g unsalted butter, cubed, at room temperature
Instructions:
  • Preheat oven to 100C. Line an oven tray with foil. In a large non-stick frying pan over medium heat, cook half of the bacon in oil for 5-6 minutes until golden and crisp. Transfer to lined tray. Repeat with remaining bacon. Keep warm in the oven.
  • Prepare the sauce by combining yolks and lemon juice in a heatproof bowl. Create a double boiler by placing the bowl over simmering water, ensuring it doesn't touch the water. Begin by adding one piece of butter and whisk until melted. Gradually add the remaining butter one piece at a time, whisking until the sauce thickens. Once thickened, add 3-4 pieces of butter at a time until it's all incorporated. If the bowl gets too hot, briefly remove it from the heat while adding more butter. If the sauce becomes too thick, simply add a touch of hot water. Season generously with salt and pepper.
  • Place the toast on plates, layer with bacon and poached eggs. Drizzle with hollandaise sauce, sprinkle tarragon, season to taste, and serve.

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