Eggs Benedict - Easy and Delicious
Make eggs benedict for something special or an everyday wholesome meal, add some bacon for a rounded meal. We stock jumbo and free range eggs.
- 8 pieces of bacon
- 2 tablespoons chopped parsley, for garnish
- 4 eggs
- 2 teaspoons white or rice vinegar
- 2 English muffins
- Blender Hollandaise:
- 10 tablespoons unsalted butter (if using salted butter, omit the added salt)
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- Dash of cayenne or tabasco
first.) When it comes time to remove the eggs, gently lift out with a slotted spoon.
Note that the timing is a little variable on the eggs, depending on the size of your pan, how much water, how many eggs, and how runny you like them. You might have to experiment a little with your set-up to figure out what you need to do to get the eggs exactly the way you like them.
Toast English muffins
As soon as all the eggs are in the poaching water, begin toasting your English muffins. If you can’t get all the muffins toasted by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl.
Assemble your Eggs Benedict
To assemble, butter one side of an English muffin. Top with two slices of bacon or 1 slice of Canadian bacon. You can trim the bacon to fit the muffin if you’d like.
Put a poached egg on top of the bacon, then pour some hollandaise over. Sprinkle some parsley over it all and serve at once.