THEY say breakfast is one of the most important meals of the day. For a perfect weekend brunch, try this special Eggs Benedict recipe courtesy of Chris Howard, head chef at Patrick’s in Poole.
Serves four
Prep time: 15 mins
Cook time: 20 mins
Ingredients
4 eggs
2 tbsp white wine vinegar
2 English muffins, halved
a little butter, for spreading
8 strips of bacon
chopped chives for garnish
For the hollandaise sauce
2 tsp lemon juice
2 tsp white wine vinegar
3 egg yolks
125g unsalted butter, diced
Method
Begin with the bacon. Heat a large frying pan on medium low heat.
Add the strips of bacon and slowly fry, turning occasionally, until the bacon is browned on both sides.
To make the Hollandaise sauce, put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk until light and frothy.
Put the bowl over a pan of simmering water and whisk until the mixture thickens. Remove from the heat.
Add the butter gradually, whisking constantly until thick – if it looks like it might be splitting, then add a little warm water.
Season and keep warm.
To poach the eggs, bring a large pan of water to the boil and add the vinegar.
Lower the heat and simmer gently. Stir the water to create a slight whirlpool, then slide in the eggs one at a time.
Cook each for about 4 minutes, before removing with a slotted spoon.
Lightly toast and butter the muffins, place a couple of slices of bacon on each half. Top each with an egg, spoon over the Hollandaise and garnish with chopped chives.
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