|5 ml||black pepper|
|Juice of 1||lemon|
|200 g||Eskort shoulder bacon|
|5 g||fresh sage|
|8||eggs — poached|
|salt and black pepper — to taste|
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.
Leave a Reply