Garnish with fresh herbs and serve.
Eggs Benedict with Bacon & Sage
Ingredients
- Eggs Benedict
- 200g Eskort Shoulder Bacon
- 4 English muffins
- 8 poached eggs
- 5g sage
- 45ml (3 tbsp) butter
- salt and pepper, to taste
- Hollandaise
- 6 egg yolks
- 125ml (½ cup) butter
- juice of one lemon
- 15ml (1 tbsp) hot water
- pinch of salt
- 5ml (½ tsp) black pepper
Method
- Hollandaise Sauce
- Prepare a double-boiler by placing a heatproof bowl over a pot of gently simmering water. The bowl should not touch the water.
- Melt the butter in a saucepan over a low heat, then stir in the water and black pepper. Remove from heat.
- In a mixing bowl, vigorously stir the egg yolks and lemon juice together using a whisk.
- Pour the egg mixture into the heatproof bowl and continuously whisk, adding the butter mixture extremely slowly.
- Whisk continuously until a thick, creamy sauce forms.
- Season with salt to taste and remove from the heat.
- Eggs Benedict
- Cook the bacon in a frying pan over a moderate heat until crispy.
- Sprinkle with sage and remove from the heat.
- Slice the English muffins in half and toast them until golden brown.
- Butter the hot muffins, then top with bacon and sage.
- Add poached eggs and generous spoonfuls of hollandaise sauce.
Serve
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