Classic Eggs Benedict Recipe

Making the hollandaise:

1. Melt the butter into a saucepan and be sure to remove any white solids from the surface, whilst also ensuring the butter is kept warm. 

2. Place the egg yolks, white wine, a pinch of salt and a splash of cold water in a large glass bowl. Whisk for a few minutes, then place over a pan of simmering water and whisk until tick, for another couple of minutes. 

3. Remove from the heat and slowly whisk in the melted butter, until the sauce is nice and creamy. Be sure to also season with a squeeze of lemon juice and a pinch of cayenne pepper. Make sure the mixture stays nice and warm until needed. 

Making the eggs benedict: 

1. Grab a frying pan and place some oil inside and turn onto medium heat. Once hot, cook the bacon for around 3 – 4 minutes on both sides (depending on preference) 

2. Grab a saucepan and fill it with water and bring to the boil, then add 3 tablespoons of white wine vinegar. Lastly lower the heat bringing it to a gentle simmer.

3. Break an egg into a Joie Egg Silicone Poacher, then place the egg into the simmering water. Allow to cook for 2 – 3 minutes, then carefully remove with a large spoon. Repeat the process for the other eggs.

4. Spread some sauce in each muffin (optional to toast the muffins or not), top with the crispy bacon, then top with the egg. As mentioned, optional additions include spinach and smoked salmon can also be added in! Spoon over the remaining hollandaise sauce! 

Serve immediately and enjoy!