Eggs Benedict
Eggs Benedict. It conjours up images of a glamorous alfresco brunch on the lawn of a stately old mansion; a string quartet in the background and waiters in crisp white shirts, pouring unlimited amounts of Sparkling Wine or Bulle de Blanquette. Well, that’s my imagination run wild!
The Eggs Benedict and alfresco brunch are the easy parts of this fantasy. Stately old mansions, string quartets and waiters pouring unlimited amounts of Bubbles may not be as easy.. the success of your alfresco brunch has everything to do with the success of your Eggs Benedict, which has everything to do with the success of your Hollandaise Sauce. And, this hollandaise sauce recipe is very easy. The most difficut part is working out the timing for plating up the meal.
Because the Hollandaise Sauce requires your attention at the stove, you may want to add other menu items that can be fully prepared in advance. I almost always serve Eggs Benedict with a salad, and depending on the time of the year, our Melon Salad or Beetroot and Feta Salad are star accompaniaments that are also Superfoods Superstars! Add some fresh strawberry muffins and finish with a classic Tarte au Citron for a spectacular meal.
You may not be dining on the lawn of a stately old mansion, but this Eggs Benedict will certainly impress your friends and family.
Eggs Benedict
Equipment
- Electronic Scales
- Toaster
- small saucepan
- Frypan
- good quality chef knife
Ingredients
- 4 pieces Back Bacon Canadian Bacon
- 4 Large Free Range Eggs, poached [Note 1]
- 2 English Muffins
- Hollandaise Sauce [Note 2]
- Fresh herbs for garnish
Instructions
- Fry the Back Bacon (Canadian Bacon) – drain on kitchen towel and set aside
- Poach the Free Range Eggs
- Slice the English muffins horizontally and pop into the toaster
- Place the toasted halves of each muffin on 2 plates and top with the cooked bacon, poached eggs and the Hollandaise Sauce
- Garnish with additional fresh herbs and serve
