I just have to let you know, that you’re lucky to see a photo for this recipe. I hadn’t planned on blogging this breakfast, but these eggs were so perfectly delicious, that keeping them all to myself just seemed selfish. My boyfriend and I were enjoying a lazy Sunday morning, when I decided to treat him to eggs benedict, his favourite. I based my eggs benny off of Gordon Ramsay’s recipe, but I modified my ingredients for two people and created some shortcuts. The secret to hollandaise sauce is to watch the heat when you’re whisking the egg yolks – less is more – and to whisk those yolks as if your life depended on it, particularly when adding the butter. The result: soft poached eggs topped with a light, creamy, buttery hollandaise sauce, sitting on top of some crunchy bacon and a toasted whole wheat English muffin. We had breakfast on the balcony, enjoying the warm summer morning and sipping strong espressos. Perfect moments like these are what life is all about!
Perfect Eggs Benedict For Two
- 1 package of thick smoked bacon
- 4 large free range eggs
- 2 egg yolks
- 1 cup white vinegar
- 85 grams unsalted butter
- ½ tablespoon peppercorns
- splash of lemon juice
- two whole wheat English muffins
- freshly ground pepper to taste
Heat a cast iron skillet on high heat, lying 8 strips of thick smoked bacon flat around the pan.
Once the bacon begins to sizzle, turn down to medium high. Rotate the bacon around the pan so that they brown evenly. Turn down the heat to medium low once enough bacon fat gathers, and rotate the bacon in the fat until the edges are crisp.
Remove from pan and place on a plate lined with paper towel, blotting the excess fat, then covering to keep warm.
Meanwhile, boil the vinegar, and peppercorns in a small saucepan until reduced to half. Strain and reserve to the side.
Using a microwave, melt butter in a small bowl in 30 second intervals until melted. Crack two eggs into a coffee cup and set aside. Separate two egg yolks into a small heatproof bowl and set aside. Slice the English muffins and place them in the toaster, ready to go.
In a medium saucepan, boil 4 cups of water and two tablespoons of the reduced vinegar.
With the end of a straining spoon swirl the vinegar water briskly to form a vortex and slide in the eggs so that the eggs stay together when cooked. Set a timer for 3 minutes.
Working quickly, add one and half teaspoons of the reduced vinegar to the egg yolks and whisk very briskly while holding the bowl closely over the boiling water cooking the poached egg. Beat vigorously until the mixture is light and foamy, making sure it doesn’t get too hot otherwise the yolks will cook. To prevent the sauce from overheating, take it on and off the heat numerous times while you whisk.
After three minutes, quickly remove the poached eggs with a slotted spoon – this works best if someone can help you so that you can keep whisking the egg yolks. Crack two more eggs into a small cup, make a vortex, slide the eggs into the boiling water and set the timer for another three minutes.
Place the heatproof bowl with the yolks back over the boiling water and slowly pour in half of the melted butter, whisking vigorously, and continually taking the bowl on and off the heat. Pour in the last of the butter and a splash of lemon juice, and keep whisking vigorously over the heat until the mixture is thick and creamy. Remove the second batch of poached eggs with a slotted spoon after three minutes.
Lightly toast the English muffins and warm up the bacon in the microwave for 30 seconds.
Assemble your eggs benedict. Lay two halves of bacon on each slice of the English muffin. Using the slotted spoon, drain the poached eggs and place on top of the bacon. Pour the hollandaise sauce over the eggs and top with some freshly ground pepper. Serve with additional bacon.