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EGGS BENEDICT
‘Eggs Benedict is the star, the Marilyn Monroe of brunch’ wrote A.A. Gill in ‘Breakfast at the Wolseley’. He is so right.
This decadent wonder dish, rich and voluptuous, is always a special meal.
EGGS BENEDICT
Category
BRUNCH
Servings
4
Prep Time
15 minutes
Cook Time
10 minutes
Ingredients
8 slices bacon (fried)
8 organic eggs (poached)
4 Toasts
12 asparagus (optional)
Poached eggs:
8 organic eggs
2 tsp white distilled vinegar
Hollandaise sauce:
3 egg yolks
2 tbsp cold water
175 g butter
Juice of 1/2 lemon
Salt and pepper
Directions
Poached eggs: In a shallow pan of boiling water, add 2 tsp of vinegar. Prepare your eggs by breaking them into little cups so it's easier to pour into the boiling water. When the water is boiling, pour in the eggs in different areas (maximum four at a time – or the water temperature will get cooler). Leave them alone, cover with a lid for 3 minutes, then check if they need a bit of ‘pushing and shoving’ to make their form rounder. You can use a large slotted spoon for this. Depending on how well you like your eggs cooked, 3-5 minutes should complete the task. When ready spoon each egg at a time onto a plate. Set aside.
HOLLANDAISE SAUCE: Whisk the egg yolks with the water until light and foamy in a heatproof bowl. Place the bowl over a pan of simmering water and whisk non-stop until it becomes smooth and creamy, add the butter slowly and whisk away. Lift the bowl on and off the heat regularly, so there is no chance I overcook the sauce. Finally add the lemon juice and continue whisking. The sauce should be creamy and fluffy. Add salt and pepper. Set aside.
Fry the bacon. Cook the asparagus in salted boiling water for 8 minutes max.
Finally, when all your ingredients are ready, all you have to do is assemble. First the muffin (toasted is better), buttered or not, add the bacon, then the poached egg, the hollandaise, the asparagus. Now you can indulge.
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