Eggs Benedict consists of a half of an English muffin, topped with ham or bacon, poached eggs, and hollandaise sauce.Ingredients
1 quantity Hollandaise Sauce*
6 large, very fresh eggs
12 slices pancetta, grilled until crisp
3 English muffins, split in half horizontally
A little butter
Pre-heat the grill to its highest setting.
Poach the eggs.
When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides.
Butter the muffins and place them on the baking tray, then top each half with two slices of pancetta. Put a poached egg on top of each muffin half and then spoon over the hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg).
Flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible – they need to be tinged golden and no more. This should just glaze the surface of the hollandaise. Serve straight away on hot plates.
When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides.
Butter the muffins and place them on the baking tray, then top each half with two slices of pancetta. Put a poached egg on top of each muffin half and then spoon over the hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg).
Flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible – they need to be tinged golden and no more. This should just glaze the surface of the hollandaise. Serve straight away on hot plates.
* Hollandaise Sauce
Ingredients
2 large egg yolks
1 dessertspoon lemon juice
1 dessertspoon white wine vinegar
110 g butter
Salt and freshly milled black pepper
Method
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