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Eggs benedict

Eggs benedict


10
10
4

Making eggs benedict is easier than you think and by using the ready to use Essential Cuisine hollandaise sauce, it couldn't be simpler. This recipe is perfect for any special occasion. Why not treat your Mum to breakfast in bed this Mother's Day.

Ingredients

4 breakfast muffins

Soft butter for spreading

8 slices of smoked bacon

8 free range hens eggs

100ml Essential Cuisine hollandaise sauce

1 tbsp finely chopped chives

12 whole chives for garnish

Freshly ground pepper to taste

Method

Cut the muffins in half and toast the 8 halves, spread with the soft butter.

Fry the smoked bacon until a little crispy.

Poach the eggs until the yolk is still runny, in salted water with a little vinegar added.

Drain and dry the eggs, place on top of the bacon.

Heat the Essential Cuisine hollandaise sauce to 55-60˚c, stir in the chopped chives and spoon over the eggs.

Garnish with whole chives, serve 2 per portion.

Your Essential Cuisine eggs benedict are ready to serve on warm plates.

Recipe courtesy of Essential Cuisine

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