Eggs Benedict

For the hollandaise sauce, melt the butter slowly in a small pot. While the butter is melting, dice the onion and sweat it in a pan (don’t let it change colour) and then add the vinegar to the onions and reduce on medium heat for 3 minutes. Strain and keep the vinegar reduction aside.

Put the egg yolks in a medium sized bowl and whisk over a pot of simmering water. Start adding the melted butter to the egg yolks in a slow, consistent speed while whisking the egg yolks (remove the bowl from heat from time to time). Stop adding the butter once you have a thick ribbon texture (when you lift the spoon and the sauce falls in a slow consistent speed).

Taste the mixture, if it has an egg taste then add a tablespoon of water to the sauce to make it thinner then continue to add the butter. If it has a buttery taste, it’s ready. Season at the end with salt, pepper and the reduced vinegar (season to what your palate prefers). Cover and keep warm but not too warm.

Halve the English muffins and toast them. While the muffin is toasting, cook the bacon. When the bacon is cooked and English muffins toasted, poach the eggs. Get a pot half filled with simmering water, add some white wine vinegar, make a swirl and drop the eggs carefully into the water (2 eggs at a time). Cook for 2-3 minutes until eggs are cooked medium.

Assemble all your ingredients in this order: English muffin, bacon, poached egg and hollandaise sauce.

Recipe reprinted with permission of Braam’s Bite. To see more recipes, click here.