Brunch on a Sunday is one of those treats that we as a family really enjoy. Not only does it bring us together as family to it round the table together (mainly as the kids get up and want normal breakfast at different times on the weekend) but I get to cook one of my favourites; eggs benedict. A soft poached egg, crisp bacon or some nice ham on an English muffin topped with hollandaise sauce. For the picture I used a nice toasted seeded slice of bread rather than a muffin.
At first I used to use the packet mix, I know sacrilege and no excuses. Now I make it fresh all of the time. My preferred method is making it traditionally, whisking over a pan of simmering water but for this recipe I am using the blender method; generally the easier and more efficient way.
A great show stopper if you have guests staying over and making this for breakfast will more than likely encourage them to want to stay over on more occasions just for your new found glory; the perfect brunch/breakfast.
So i guess your wanting to sleep now so you can make this in the morning, by why wait you can have eggs Benedict anytime of the day.
- 8 eggs
- 1 tbsp. White wine vinegar
- 4 ind English muffins sliced in half and toasted
- 8 slices streaky or back bacon grilled or fried
- Butter for the toasted muffins
- 4 medium eggs yolk only
- 100 ml White wine vinegar
- 1 tsp. peppercorns
- 1 tsp. lemon juice
- 1 tsp. Dijon mustard
- 250 g Butter melted
- First of all place the white wine vinegar, peppercorns and lemon juice in a pan and reduce to about a tablespoons worth and then discard the peppercorns.
- Melt the butter over a medium heat, froth starts to appear and skim this off and discard to leave the pure butter remaining, which will be about 200 g worth. Keep the butter hot as this will help cook the eggs lightly in the blender.
- In the blender place the egg yolks, mustard and vinegar. Start up and then add the butter very slowly in similar fashion to how I made mayonnaise in the blender in an earlier post. As your butter is added the hollandaise will thicken. Continue until all of the butter is added and if required you can add a touch more white wine vinegar to thin down to your desired consistency.
- Cook the bacon over a medium to high heat until cooked to your liking, mine is crispy. Keep warm until required.
- Just before your ready to do the eggs toast your bread to your liking and butter when ready.
- For the poached eggs have a pan of, just off the boil, water with the white wine vinegar. Crack the eggs into a ramekin or shallow cup and then give the water a stir to create a whirlpool effect. Be careful not to do it too hard, as the water is really hot. Gently pour the eggs one by one in to the water and the swirling water should assist with enveloping the yolk in the egg white. Cook the eggs for 2 to 4 minutes. This depends on your liking, soft to medium, and whether you keep your eggs in the fridge. Test by removing with a slotted spoon and give a gentle wobble. Your gut feeling will tell you when they are done.
- Place onto some kitchen roll to dry slightly. To build the Eggs Benedict place some buttered toast on your plate followed by your warm bacon, poached egg and the warm hollandaise sauce. A twist of black pepper and your done, perfect!