Eggs Benedict is a popular American breakfast dish that is both tasty and filling. Consisting of poached eggs, bacon, hollandaise sauce and an English muffin, it’s easy to make without any fuss at all.
The story behind this popular brunch begins in New York in 1894. Lemuel Benedict, a retired Wall Street stock broker, went into the world-famous Waldorf Hotel and asked for a hangover cure consisting of buttered toast, poached eggs, bacon and hollandaise. Chefs at the hotel were so impressed with the creation that they added it to their menu – since then, it has become a dish recreated worldwide.
If you have time in the morning, our recipe will even help you make your very own hollandaise sauce. However, feel free to use a shop-bought sauce if you’re short on time.
For the hollandaise sauce:
3 egg yolks
1 tablespoon lemon juice
1 pinch ground white pepper
1 pinch cayenne pepper
1 tablespoon water
225g unsalted butter
¼ teaspoon salt, to taste
Fresh white ground pepper, to taste
For the Eggs Benedict:
1 teaspoon vinegar
8 bacon rashers
4 English muffins, split
2 tablespoons butter, softened
To make the hollandaise:
Melt the butter in a saucepan. Leave to the side and keep cool.
In a heatproof glass bowl which will fit over a pan, whisk together the yolks, water, lemon juice and salt.
Whisk for a few minutes then put the bowl over a pan of just simmering water.
Continue to whisk for about 5 minutes, until pale and thick.
Remove from heat and slowly whisk in the melted butter. Season with cayenne pepper and keep warm until needed.
To make the Eggs Benedict:
Preheat the grill to the highest setting.
Fill a small pan with over a third of cold water, bringing to the boil. Add the vinegar and turn down to simmer.
Cook the bacon rashers on the grill until crispy, or how desired.
Crack the eggs one at a time in a separate bowl, gently tipping into the simmering pan.
Lightly poach for around 3-4 minutes.
On a baking tray, butter the muffins and top each half with a slice of bacon.
Using a spoon, remove the eggs from the pan and drain.
Then place a poached egg on top of each muffin half, spooning the hollandaise sauce over in order to cover the egg.
Flash the Eggs Benedict under the grill for about 30 seconds.