A quintessential brunch staple, the eggs benedict is often avoided in home kitchens as it commands a reputation for being rather complex to prepare, with those craving it often option to have breakfast out.
Yet, if you’re feeling adventurous and want to whip up this luxurious breakfast at home, celebrity chef Mary Berry has swooped in with her expert guidance.
In her 2018 book, “Classic”, Mary divulged her secrets to mastering this dish. She writes: “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, have a go! Use smoked bacon if liked.”
Mary’s indispensable advice for acing eggs benedict centers on poaching the egg without a hint of panic.
She explains: “The egg white will naturally spread out, but it comes together as it cooks, and you can tidy the edges at the end when the cooked egg is draining on kitchen paper.”
She then suggests that using a hand-held whisk will give you the finesse needed to achieve the perfect hollandaise sauce, assuring that texture and control are firmly in your hands.
Mary Berry’s egg benedict with spinach
Ingredients (Serves four)
- Butter for spreading and frying
- Four eggs
- Two English muffins
- 200g (7oz) baby spinach
- Eight thin rashes of smoky bacon, if using
For the hollandaise sauce:
- Two egg yolks
- One tsp white wine vinegar, plus a little bit extra for poaching the eggs
- 100g (4oz) unsalted butter, melted
- Salt and freshly ground black pepper
Method
Begin by cooking the bacon to your preferred level of crispiness, roughly four or five minutes, and remember to keep it warm for serving.
Then start preparing the hollandaise sauce. In a medium bowl, whisk together the yolks and vinegar until well combined. Place this bowl over a saucepan of gently simmering water.
Slowly add the melted butter in a thin stream, continuously whisking over the heat, until the sauce thickens and takes on a glossy appearance. Season with salt and pepper to taste.
Remove from heat, cover the bowl with cling film and set aside.
Next, bring the same pan of water to a boil, adding more if necessary (enough to poach the eggs). Reduce the heat to a simmer and add a splash of vinegar.
Break each egg into a ramekin or cup, stir the water with a spoon and then carefully drop them into the pan. Wait until the white starts to set and gently turn with a slotted spoon to form an oval shape.
Allow to simmer for 34 minutes or until the white is set and the yolk remains soft in the middle. Keep a close eye on the eggs and if the water begins to bubble, reduce the heat to prevent it from disturbing the egg’s shape.
Using a slotted spoon, carefully lift out and drain on kitchen paper.
Toast and butter the muffins. Melt a small amount of butter in a frying pan and quickly fry the spinach until wilted, then season with salt and pepper.
To serve, place some spinach onto each half of the muffin, top with an egg and a dollop of hollandaise, and arrange two bacon rashers on top.
