Enough is enough. Our house deposits have been sucked down the gurgler for too many years, so it’s time to step up and take control of the brekkie market or be forced to kiss your future walk-in wardrobe goodbye. We’ve spent some perilous evenings over the last few weeks taste testing numerous hollandaise sauces and poached eggs to bring you the crème de la crème of eggs benny recipes.
And here it is. Here's how to make the best possible eggs benedict at home for yourself.
- 2 rashers of shortcut bacon (what the hell, make it 4)
- 1 English muffin, split
- 1 teaspoon of white vinegar
- 2 eggs
- Salt and pepper, to taste
- Hollandaise sauce (see ingredients below)
- Fresh chopped parsley, for a ~ritzy~ garnish
- 2 egg yolks
- 1 teaspoon of freshly squeezed lemon juice
- 1/4 cup unsalted butter, melted
- Pinch cayenne
- Pinch salt
- Pop to the shops and grab the ingredients. Don’t fall victim to the marked down rotisserie chickens, they are not your friend right now, free-range eggs are.
- Head home and start vigorously whisking those egg yolks with lemon juice together in a stainless steel bowl until the eggs thicken and double in volume.
- Admire your biceps in the hallway mirror.
- Pop that bowl over a saucepan filled halfway with barely simmering water (that’s not touching the bottom of the bowl). Keep whisking those eggs rapidly while not letting them get too hot or scrambled.
- Slowly pour in the melted butter while whisking, and keep going until the sauce has thickened and doubled in volume.
- Remove that artery-clogging goodness from the heat and whisk in the cayenne and salt, before covering the whole lot and placing it in a warm spot until ready to be poured over some phresh eggies. Hot tip: if the ‘daise gets too thick, stir in a couple of drops of warm water before you get cracking on serving brekkie.
- Grab a frypan and start frying the bacon, then put the English muffin halves in the toaster.
- Fill a saucepan half full of water, splash in the white vinegar and bring it to a slow boil. Crack the first egg into the water without breaking the yolk. Repeat with your second egg,
- Turn the heat down until the water’s at a gentle simmer and cook those bad boys for 3.5 minutes until the egg white is set and the yolk is deliciously soft. Remove the eggs with a slotted spoon, allowing them to drain.
- Grab those freshly popped English muffin halves, top them with melted butter, bacon and a poached egg. Sprankle with salt and pepper and then *spoon* on the hollandaise sauce (a.k.a. freeflow that mofo aaaaaalll over).
- Instagram a picture of those ‘daisey eggs with the hashtag #hollandaisefordays.
Check out all of our other great recipes here.
Image credit: Isaac Smith