Eggs Benedict

Eggs Benedict is something I always order for breakfast/brunch and finally I tried and successfully made it by myself. It definitely was not as daunting as I thought it would be...

Serves 2
Ingredients:
5 eggs
Salt & Pepper (1/2 tsp each)
Lemon juice (1.5tbsp)
Butter (140g or 10 tbsp)
4 bacon rashers
2 bagels (toasted)


Method:
Start by grilling (or frying) 4 rashers. While these are cooking you can start preparing the rest.

Eggs:
This is not necessary if you are only doing one or two eggs, but if you were trying to do this dish for a large group; preparing the eggs in cling film will allow you to cook the eggs at the same time, for the same amount of time, and they be ready at the same time.

Place some cling film in a ramekin dish, and crack the egg into it.
Bring the ends of the cling film together, twist and tie into a knot. Set aside until read to boil.
Once the water is at boiling point, lower it to a simmer and add in the eggs. Put the lid on and let these cook for 4 minutes.
Once cooked, open the cling film and take out the egg.

Sauce:
Put 3 egg yolks, lemon juice and salt & pepper into a blender.
Whizz this in the blender for 2 minutes.
Once this is done, melt the butter.
Turn the blender onto the lowest speed and add the butter slowly.
Blend for another one minute at low speed.
Taste to season if needed.


Once everything is ready - plate the toasted bagels with rashers on top. Add the cooked egg and pour some of the sauce on top. And Enjoy :)