Eggs Benedict was popularised in New York City, US, but has since become a staple British breakfast dish.
Comprised of runny poached eggs, crispy bacon, and creamy hollandaise sauce all on top of a toasted muffin, the meal is both filling and nutritious.
But while many people enjoy eating it in cafes or restaurants, it’s something many shy away from making at home.
Luckily Mary Berry has the perfect recipe anyone can follow, as shared on her website.
She said: “A classic dish, such a treat to have when eating out but thought to be tricky at home – it needs care but is well worthwhile.”
Ingredients
Serves four
- Eight thin rashers of streaky bacon
- Butter, for spreading and frying
- Four eggs
- Two English muffins, sliced in half
- 200g baby spinach
For the hollandaise sauce:
- Two egg yolks
- One teaspoon of white wine vinegar, plus extra for poaching the eggs
- 100g unsalted butter, melted
- Salt and pepper
Eggs benedict wouldn’t be complete without crispy bacon, so heat a non-stick frying pan until very hot before dropping the rashers into it.
Four to five minutes should be plenty of time to get the bacon nice and crisp in the pan, but it can be done under the grill if you prefer. Once cooked, set it aside to keep it warm, then move on to the hollandaise sauce.
Whisk the yolks and vinegar together in a medium bowl until blended then set the bowl over a saucepan of gently simmering water.
Gradually pour in the melted butter, whisking continuously over the heat, until the sauce has thickened and become glossy. Season with a generous helping of salt and pepper, then take the bowl from the heat, cover it with cling film and set aside.
Meanwhile, bring the pan of water to the boil, adding more if necessary so the poached eggs will be fully submerged.
Reduce the heat to a simmer, add a dash of vinegar to the water then crack each egg into a ramekin or cup. Use a spoon to swirl the water in the pan then carefully drop the eggs into it. Leave them to cook until the white is just beginning to set and carefully turn with a slotted spoon to form into an oval shape.
Simmer for four minutes or until the white is set and the yolk is soft in the middle. The best way to ensure the eggs are perfectly cooked is to keep an eye on the heat: if the water starts to bubble again, turn it down to stop it from disrupting the egg’s shape.
Carefully lift the eggs out of the water with the slotted spoon and drain them on kitchen paper. Next, toast and butter the muffins and arrange on four plates.
Melt a knob of butter in a frying pan and briefly fry the spinach until wilted, then season with salt and pepper.
Top each muffin half with spinach followed by an egg and a spoonful of hollandaise. Finally, arrange two bacon rashers in a cross on top then serve hot.
