It’s bank holiday weekend so no doubt most of the UK will be seeking out the ultimate hangover cure at some point over the next few days so what could be better than crisped smoked bacon, poached runny egg yolks with lashings of lemony hollandaise sauce mounted on top of crunchy crumpets fried in bacon grease!
I’m always seeking new ways of cooking and accompanying my weekly dose of bacon from Cure and Simple , the bacon subscription service where you get sent a choice of 6 bacon flavours through the post each week.
Seeing that i’ve had a fry up the past 3 days I thought i’d give my old favourite eggs Benedict a bash. I’d only ever tried making hollandaise once before and I think I put a bit too much vinegar in this time so it was time to make some amendments to my recipe this time.
Really simple hollandaise sauce for Eggs Benedict
- 3 egg yolks
- 100g butter
- 1/4 lemon for the juice
- 1 teaspoon white wine vinegar
- 1 teaspoon English mustard
- 1/2 teaspoon cayenne pepper
- salt to taste
- cracked black pepper to taste
How to make the really simple hollandaise sauce
- Put a pan of water on to boil. Kill two bird with one stone and use the bowl you’re going to cook your poached eggs in to cook the hollandaise sauce.
- Fill cold water in the sink or in a larger bowl just so you can place the hollandaise bowl into if it starts to heat to quickly.
- Melt the butter and allow to cool in a glass bowl
- Separate the eggs discarding the whites to leave you with egg yolks and add to the glass bowl with the butter.
- Squeeze the lemon 1/4 to get the juice into the egg and butter mixture
- Add a teaspoon of the white wine vinegar
- Add 1/2 teaspoon of cayenne to the mix
- Add salt and pepper to taste
- Place the bowl over the boiling pan of water and keep whisking. Take the bowl off the water from time to time as not to overcook or heat too much as the yolks will start to scramble.
- You can drop your eggs into the pan whilst your thickening the hollandaise sauce it just depends how well done you like the yolks but I have to have them runny so don’t put the eggs in until the sauce starts to thicken slightly. It should take about 4-5 minutes to thicken depending on how high you have the heat.
- If the sauce thickens up too much and becomes a bit gloopy then just add a dash of water and cool the bowl down by dropping into the cold water in the sink or bowl.
- Place your poached egg on top of your preferred carb base and crispy bacon. If you haven’t got muffins then I like to use crispy crumpets that have been toasted first then crisped up in a pan full of bacon grease from the bacon I have to accompany the eggs benedict.
- Spoon a good dollop of the hollandaise sauce on top of the eggs and break the egg yolks so it oozes out over the toasted muffin/crumpets and bacon.
- Top with a bit of cracked pepper and start to devour! Licking the bowl is optional.