Follow these steps to make this decadently delicious breakfast treat.
Poached egg
If you want to poach eggs for a crowd, cook the eggs ahead of time, slightly undercooking them. Slide them into a large bowl of cold water. When you are ready to serve them, immerse them in barely simmering water for one to two minutes. If you are making eggs only a short while ahead (five minutes), slide them into a bowl of hot water. They can be kept in the water until you are ready to serve them.
Serves: 6
Preparation time: 20 minutes
Cooking time: approximately 15 minutes
Hollandaise sauce
• 2 large egg yolks
• 10ml lemon juice
• 10ml white-wine vinegar
• 110g butter
1 Put the egg yolks into an electric whisk jug or small blender. Whisk or blend until creamy.
2 Heat the lemon juice and vinegar in a small pan until bubbling. Drizzle the hot liquid in with the eggs very slowly while whisking continuously. Whisk for another 30 seconds after all the liquid has been added.
3 Heat the butter in the saucepan until melted and foaming. Keep whisking while adding the butter in a very slow, steady stream. Once it is added, the sauce should be ready. Serve as soon as the eggs are cooked.
Poached eggs
• 6 large, very fresh, eggs
• 15ml white vinegar
1 Add the vinegar to one litre of water and bring to the boil. Reduce the heat to a simmer. Crack the eggs one at a time into a small bowl or saucer. Create a whirlpool by stirring the water.
2 Gently slide the egg into the water. Spoon the water over the egg white while it is cooking to keeps its shape neat.
3 Simmer for three to five minutes or until the white is completely set. Use a slotted spoon to remove the egg from the water and allow the water to drain from the egg.
To serve
• 250g streaky bacon, grilled until crisp
• 3 English muffins, halved and toasted
• cherry tomatoes, roasted
• baby salad leaves, to garnish
To assemble
Top each muffin half with two to three pieces of bacon then add a poached egg. Spoon the hollandaise sauce over the eggs. Heat the grill. Place the eggs Benedict under the very hot grill for about 30 seconds. Serve immediately, together with roasted cherry tomatoes and salad leaves.
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