| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings |
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Ingredients
- 8 large eggs free range
- 1 tsp rock salt
- 8 slices bacon or ham
- butter for cooking
- 1/2 bunch fresh chives
Hollandaise Sauce
- 200 grams butter
- 4 large eggs yolks only
- 1 tbsp lemon juice fresh or to taste
- 1/2 tsp rock salt or to taste
- 2 tbsp hot water
- 1/4 tsp black pepper to taste
Ingredients
Hollandaise Sauce
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Instructions
- Preheat grill on high and line a baking tray with foil.
- Poach eggs
- To make the easy hollandaise sauce, melt the butter in a small saucepan over low heat. Use a metal spoon to skim any foam from the surface.
- Pour the clear yellow butter into a heatproof jug. Discard milky residue.
- Place egg yolks, lemon juice, salt and 1/2 the hot water in a blender. Blend on high until mixture is pale and thickens slightly.
- With the motor running, add hot butter in a thin, steady stream. Add remaining water to thin the sauce slightly. Season with pepper, and extra lemon juice and salt, if necessary.
- Half fill a large bowl with warm water (if water is too hot, the sauce will curdle). Pour sauce into a small bowl and place in the large bowl.
- Place the ham or bacon on the lined tray. Cook under preheated grill, turning once, for 4-6 minutes or until cooked to your preference. Transfer to a plate and cover with foil to keep warm.
- Reheat eggs by bringing a clean pan of water to the boil then removing it from heat. Add eggs. Stand, covered, for 1 minute. Remove and drain on a plate lined with paper towels.
- Place ham or bacon on a plate and put the egg on top. Stir hollandaise sauce and drizzle over the eggs. Sprinkle with chives and serve.
Recipe Notes
This is not a quick cook up. Probably a good idea for the weekend (unless you prepare the Hollandaise sauce in advance)
To make this more like a traditional eggs Benedict, toast one of our "soft bread rolls" or use the fathead dough recipe to make a bun
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