Happy #EggsBenedictDay!
If you fancy giving this classic brunch recipe a go don't forget to buy your fresh farm eggs (trays of 30 or 1/2 dozen) online - FREE DELIVERY locally on orders.
Ingredients:
8 Slices bacon
4 Large eggs
2 tsp white or rice vinegar
2 English muffins
Butter
2 tbs chopped parsley
Hollandaise Sauce
10 tablespoons unsalted butter (if using salted butter, omit the added salt)
3 large egg yolks
1 tbs lemon juice
1/2 tsp salt
Dash Tabasco or a pinch of cayenne
Method
Cook the bacon: Heat a large pan on a medium heat, slowly fry the bacon, turning occasionally, until the bacon is browned on both sides. Ensure that most of the fat on the bacon is rendered. Once cooked remove the bacon and leave it to drain on the kitchen roll.
Prepare your poaching water: While the bacon is cooking, bring a large saucepan two-thirds filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer (Also see our notes on how to poach the perfect egg here).
Make the Hollandaise sauce: You will need a blender to make the sauce. Gently melt 10 tablespoons of unsalted butter. Next, in your blender - put 3 egg yolks, a tbs of lemon juice and 1/2 tsp salt. Blend on medium to medium-high speed for 30 seconds (count or time it) - until the eggs lighten in colour. Next turn the blender down to the lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste. Transfer the sauce to a container you can use for pouring and set it on a warm—but not hot—place on or near the stovetop.
Poach the eggs: Work one egg at a time, crack an egg into a small bowl and slip it gently into the barely simmering water. Once that egg takes shape, slowly slip in another egg, until you have all four in the pan. Turn off the heat, cover the pan, and let sit for 4 minutes. (Remember which egg went in first, you'll want to take it out first.) When it comes time to remove the eggs, gently lift them out with a slotted spoon. Timing may vary with the eggs - see our Top Tips for more!
Toast the English muffins: As soon as all the eggs are in the poaching water, toast your English muffins and place onto plates ready to serve.
Assemble the eggs Benedict: To assemble, butter one side of an English muffin. Top with 2 slices of bacon. Put a poached egg on top of the bacon, then pour some Hollandaise over. Sprinkle some Tobasco or cayenne pepper and parsley over the top and serve.
