Eggs Benedict
Servings Prep Time
4 15minutes
Cook Time
35minutes
Servings Prep Time
4 15minutes
Cook Time
35minutes
Ingredients
Hollandaise Sauce
Instructions
  1. Preheat grill on high and line a baking tray with foil.
  2. Poach eggs
  3. 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.
  4. Pour the clear yellow butter into a heatproof jug. Discard milky residue.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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