Eggs Benedict with Bacon
Perfect if you fancy treating family and friends to an extra special breakfast. We’d, of course, always recommend using tasty spoiltpig bacon instead of ham – smoke or unsmoked.
What you will need
- 1 pack of Dry Cured Unsmoked Back Bacon 250g
- 4 eggs
- 2 teaspoons white vinegar
- 2 English muffins
- 10 tablespoons butter 3 egg yolks
- 3 egg yolks
- 1 tabslespoon lemon juice
- salt and pepper
- parsley for garnish
How to prepare
Grill the bacon until cooked as preferred and set aside on kitchen roll. Whilst this is cooking, boil a large saucepan of water and add the vinegar. Bring to the boil again and then reduce the heat to allow to simmer.
For the hollandaise, you will need a blender. Melt the butter and set aside. Put the 3 egg yolks, the lemon juice and a couple of pinches of salt into the blender and mix on medium speed for about a minute. Then turn the speed to low and slowly add the hot melted butter until it has blended into a smooth sauce. Set it aside.
Now crack the eggs, one at a time, into a cup and drop it into the water carefully. Typically, a soft poached egg should take no more than 2 minutes, but it will depend on the pan you’re using. Whilst they are cooking, toast the muffins.
Now put it all together! Butter one side of the muffin, top with 2 slices of spoiltpig unsmoked back bacon, put a poached egg on top and pour the hollandaise over it all. Top with a sprig of pasley and serve.
