Eggs benedict: the perfect recipe for breakfast!

Ingredients

For the Eggs Benedict:

• 4 English muffins
• 4 fresh eggs
• 4 slices of bacon
• A few sprigs of chives
• 1 Tbsp white vinegar

For the hollandaise sauce:

• 2 egg yolks
• 2.5 oz unsalted butter
• 1/2 lemon
• 1 Tbsp water
• Salt
• Pepper

Materials

• pan, bowl, spoon

Preparation

• For the hollandaise sauce: in a pan, mix the egg yolks, water, lemon juice, salt, and pepper.
• Place the pan on low heat and gradually add the butter cut into small pieces while stirring continuously. Be careful, the mixture should not boil ;-) Once your sauce has thickened, remove it from the heat and set aside.
• For the poached eggs: in a pan of boiling water, add white vinegar and use a spoon to create a whirlpool. Crack your eggs into the water and cook for 3 minutes. The whites will coagulate around the yolk.
  Once cooked, place the eggs in a bowl of cold water to stop the cooking.
• Meanwhile, cook your bacon slices and toast the English muffins cut in half.
• Assembling your Eggs Benedict:
  * one slice of English muffin
  * one tablespoon of hollandaise sauce spread on top
  * one slice of bacon
  * one poached egg
  * more hollandaise sauce poured on top
  * chopped chives
  * the other half of the English muffin
  
  Repeat the process and enjoy!

Observations

If you wish, you can add some lemon zest to the hollandaise sauce to give it an extra kick ;-)

Cookware

Questions

Photos of members who cooked this recipe