Eggs Benedict with bacon and sage
4 servings Prep: 20 mins, Cooking: 20 mins
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Use bacon instead of ham for this delectable, indulgent breakfast or brunch dish that is sure to make you love the mornings again. Partner content with Eskort.

By Independent Contributor September 05 2022
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Ingredients (11)

For the hollandaise
125 ml butter
5 ml black pepper
6 egg yolks
Juice of 1 lemon
Pinch of salt
200 g Eskort shoulder bacon
5 g fresh sage
4 english muffins
45 ml butter
8 eggs — poached
salt and black pepper — to taste
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For the hollandaise sauce:

Prepare a double-boiler by placing a heatproof bowl over a pot of gently simmering water. The bowl should not touch the water.

Melt the butter in a saucepan over a low heat, then stir in 15ml hot water and black pepper. Remove from heat.

In a mixing bowl, vigorously stir the egg yolks and lemon juice together using a whisk.

Pour the egg mixture into the heatproof bowl and continuously whisk, adding the butter mixture extremely slowly.

Whisk continuously until a thick, creamy sauce forms.

Season with salt to taste and remove from the heat.

For the eggs Benedict

Cook the bacon in a frying pan over a moderate heat until crispy.

Sprinkle with sage and remove from the heat.

Slice the English muffins in half and toast until golden brown.

Butter the hot muffins, then top with bacon and sage.

Add poached eggs and a generous spoonful of hollandaise sauce.

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