Eggs Benedict

INGREDIENTS

• 4 Egg
• 2 English Muffin
• 200g Canadian Bacon
• 112g Butter
• 2 tbsp Lemon Juice
• 2 tsp White Wine Vinegar
• 60ml Water
• 2 tsp Chives
• 1 tsp Salt
• 0.5 tsp Black Pepper

STEPS

1. 1

   Melt 112g of butter gently in a small saucepan, keeping it warm but not browned. Separate one egg, placing the yolk in a heatproof bowl.

2. 2

   Whisk the egg yolk with 60ml of water and 2 tsp of white wine vinegar until blended. Set the bowl over a saucepan of barely simmering water and whisk continuously for 2 to 3 minutes, until the mixture thickens slightly.

   ⏱ 2 min

3. 3

   Slowly drizzle in 112g of butter while whisking continuously until the sauce is smooth and thick. Whisk in 2 tbsp of lemon juice, then season with 1 tsp of salt and 0.5 tsp of black pepper. Keep the hollandaise warm over the barely simmering water, whisking occasionally.

   ⏱ 2 min

4. 4

   Split 2 english muffins and toast the halves until golden brown. Warm 200g of canadian bacon in a dry skillet over medium heat for 1 to 2 minutes per side, until hot.

   ⏱ 2 min

5. 5

   Bring a wide saucepan of water to a gentle simmer. Crack 4 eggs into a small cup, then slide it into the water. Poach for 3 to 4 minutes, until the white is fully set and the yolk remains softly runny. Lift it out with a slotted spoon and drain briefly.

   ⏱ 3 min

6. 6

   Place the toasted muffin halves on a plate, top each with warm Canadian bacon and the poached egg, then spoon over the hollandaise. Finish with 2 tsp of chives and serve immediately.