Eggs benedict is a classic breakfast dish - poached eggs top toasted, buttered muffins with bacon, with a good healthy drizzle of freshly made hollandaise. Freshly chopped chives finishes the dish off nicely.
- 8 eggs
- Drop of vinegar
- 8 rashers bacon
- 4 English muffins, split, toasted
- 2 tbsp. butter
- 2 tbsp. freshly chopped chives
- 4 egg yolks
- 3 1/2 tbsp. lemon juice
- Tiny drop Worcestershire sauce
- Salt and black pepper to taste
- 1 tbsp. water
- 225g butter, melted
Place a bowl over a pan of barely simmering water. Make sure the water doesn't touch the bowl. Whisk the egg yolks, lemon juice, Worcestershire sauce, salt, black pepper and water together over the heat.
Gradually add the melted butter to the eggs, whisking constantly, until all of the butter is incorporated and the sauce is creamy and thick. Taste and season as needed, then cover and keep warm whilst you assemble the muffins.
To serve, butter the breakfast muffins. Fry off bacon until golden. Bring a pot of water to the boil with the vinegar and crack the eggs one at a time into a ramekin. Add the eggs to the water, one at a time, and poach until cooked to your liking.
Arrange one slice of bacon and one poached egg on top of each muffin half. Drizzle with hollandaise and sprinkle with chives.