Classic eggs Benedict with hollandaise
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Try this classic brunch recipe - much healthier than a fry up!
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Serves: 6
Ingredients
For the hollandaise sauce:
- 2 large egg yolks2 teaspoons freshly squeezed lemon juice
- 1 cup (8 ounces) melted butter
- Pinch of salt
- Pinch of cayenne
- 12 slices (1/8 inch thick) Canadian-style bacon
For the eggs:
- 3 tablespoons white vinegar
- 12 eggs (at room temperature)
- 6 English muffins, split with a fork
To serve:
- Place the split muffins on a large cookie sheet and toast under the broiler until golden brown. Transfer the toasted muffins to warm serving plates and place one slice of the bacon on each muffin half. Place a poached egg on top of the bacon and spoon the hollandaise over each egg.
Method
- To prepare the sauce: Bring a saucepan of water to a simmer. In a non-reactive bowl, whisk together the egg yolks, lemon juice, and ½ tablespoon of water. Place the bowl over the saucepan, making sure the bowl is not touching the water, and continue to whisk vigorously until ribbons form; be careful not to overheat the yolks or they will scramble. Remove the bowl and slowly drizzle in the melted butter, continuing to whisk until the butter is absorbed into the mixture. Add the salt and cayenne. Transfer to a ceramic serving bowl and keep on a warm place on the stove for up to 1 hour.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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