Best Ever Eggs Benedict

by Northern Life

This amazingly simple, yet incredibly versatile ingredient is elevated to the sublimely decadent in this eggstra special dish...

Serves 2

Ingredients:

4 large rashers back bacon
½ tbsp white wine vinegar
4 Fairburn’s Famous British Blue eggs
2 muffins halved and toasted
Sea salt and black pepper

For the hollandaise:

2 egg yolks
½ tbsp lemon juice
1tbsp of cold water
150g unsalted butter cut into cubes
Dash of white wine vinegar

To decorate:

Smoked paprika
Rocket leaves

Method:

Firstly, grill the bacon until golden and crispy and set aside whilst keeping it warm.
Meanwhile, bring a pan of water to the boil; add a good pinch of salt and a good dash of white wine vinegar.
Swirl the water around, crack the egg into the boiling water one at a time for just a few minutes till just set and then gently remove the egg with a large slotted stainless-steel spoon and set aside on a plate.
Next, make the hollandaise sauce.
Place the egg yolks, lemon juice and water in a medium-sized heatproof bowl and season.
Whisk all the ingredients until they have blended together.
Place over a pan of just simmering water, making sure that the bowl is not in contact with the water.
Whisk in the butter, a few cubes at a time, until the sauce begins to thicken.
Continue adding the butter, whisking all the time and adding a splash of water if the hollandaise looks like it is becoming too thick. If the sauce begins to separate, remove from the heat immediately and add a teaspoon of cold water to the mixture.
Once all the butter has been incorporated, season to taste with sea salt and a dash of white wine vinegar.
Remove from the heat and keep the hollandaise warm, whisking occasionally.
Lay out 2 plates and put 2 halves of toasted muffin on each plate, followed by a rasher of crispy bacon.
Carefully scoop up an egg and gently place on top of the bacon and repeat.
Now generously spoon your warm hollandaise onto each muffin, sprinkle with a pinch of smoked paprika, followed by sea salt and black pepper, and scatter with a few rocket leaves.