Classic Eggs BenedictLazy weekend breakfasts that segue into brunch are a highlight of our week. Eggs Benedict has it all as a Saturday or Sunday treat – best served with perfectly runny eggs. Cheshire Cookery School has crafted this luxurious take on a classic dish especially for Creamline. We hope you enjoy as much as we have!
- 4 rashers of sweet cure back bacon (smoked or unsmoked)
- 2 large eggs (the fresher the better!)
- 1 teaspoon white wine vinegar
- 1 toasted English muffin sliced in half
- Hollandaise sauce (see recipe below)
- Chives to garnish
Quick Hollandaise Sauce recipe
- 3 large egg yolks
- 175g butter
- 1 tablespoon white wine vinegar
- 2 tablespoons lemon juice
- Pinch of salt
- Put the egg yolks and salt in a liquidiser or food processor
and blend together.
- Melt the butter gently in a saucepan until boiling stage, whilst
in another saucepan add the lemon juice and vinegar and bring to the boil.
- With the food processor/ liquidiser motor running, very
slowly trickle the hot lemon and vinegar mixture to the blended egg yolks,
followed by the hot butter, again trickling in very slowly with the motor
running until all the butter is incorporated and the sauce has thickened. (Note: keep the hollandaise warm by placing it in a bowl over
some hot water until ready to serve).
- Put the bacon under the grill to cook.
- Meanwhile poach the eggs; bring a large pan of water to the
boil, add the vinegar, and reduce to a gentle simmer. Break the egg into a
small teacup and then slowly and gently tip the egg into the hot water towards
the edge of the pan, repeat for the second egg. Allow the eggs to poach in the
water for approximately 4 minutes. Remove the eggs from the water using a
slotted spoon and drain onto a piece of kitchen towel.
(Hint: If making for more than two people you can poach eggs in advance and store them in a bowl of iced water, and then simply heat them up by placing then into a pan of simmering water, when the Hollandaise sauce, bacon and muffins are all ready for assembling!)
Butter the toasted English muffin half, and place on a warmed plate, place the bacon on top, followed by the poached egg, then top with a good dollop of warm hollandaise sauce – for a chefs touch garnish with a grind of black pepper a pinch of rock salt and chives in a X shape!
(Tip: to make Eggs Florentine – substitute the bacon for 500g fresh baby spinach leaves sautéed in butter.)