One of my all-time favourite breakfast recipes- eggs benedict! It is perfect for preparing a brunch with your girls, with a cheeky wee side of bucks fizz (click here for an amazing recipe to prepare this). This eggs benedict is also perfect for a nice Saturday morning in, on a special occasion and so much more!
The meal only takes under 30 minutes to prepare and around 10 to cook- therefore showing it is quick and easy! The ingredients required are all on budget too meaning this recipe is not too expensive to make! This recipe serves 6, so if you want more or less you will need to take it away! Eggs Benedict is the perfect weekend breakfast or brunch. Serve with either ham or smoked salmon, so, what more could you want! Let’s get started!
Eggs benedict ingredients!
It is only a short list of ingredients required in order to make this meal! They are all cheap and on budget meaning that this recipe should not cost a lot to make either! Here is the list of ingredients required;
Ingredients;
Six eggs from a free range, at room temperature
Two tablespoons of white vinegar
Half a butter and six English muffins for spreading
Six pieces of smoked salmon or gammon
One to two tablespoons of freshly chopped chives
For the hollandaise sauce;
225g/8oz cubed butter
Four tablespoons of white vinegar
One little shallot or half a banana shallot, cut very finely
Ten black peppercorns
One bay leaf and three free-range yolks of eggs
teaspoon of caster sugar and pinch of sea salt
That is it! A short list of ingredients yet the meal is bursting with flavour! And I promise the method is almost just as easy! So, what are we waiting for? Let’s get cooking!
Eggs Benedict method!
Step 1
Pour the vinegar and boiling water into a big pan that is slightly over one-third full. Heat the water until it simmers. Crack the eggs into a small dish and put them carefully into the boiling water, one at a time. Depending on your level of expertise, you may need to do this in two or three batches. Poach for two to three minutes.
Step 2
Remove with a slotted spoon and plunge into iced water to stop them cooking. In a medium skillet over low heat, slowly melt the butter, stirring periodically, to make the hollandaise sauce. Transfer to a jug. In a small saucepan, place the water, vinegar, bay leaf, shallot, and peppercorns over high heat and bring to a boil. Reduce to 2 teaspoons of liquid after 1 to 2 minutes of cooking, then remove the pot from the heat.
Step 3
Place the egg yolks in a heatproof dish and set it over a pan of water that is simmering. Keep the bottom of the bowl away from the water. To make the egg yolks pale, whisk them with the sugar and salt. After passing the vinegar liquid over the yolks through a fine sieve, whisk the mixture until it is well mixed.
Step 4
Whisk continuously as you gradually add the butter in a steady stream until the sauce is thick, smooth, and glossy. Before serving, keep warm. Return the water pan to a simmer. Add all of the cooked eggs to the boiling water with a slotted spoon, then reheat for one minute. Drain on kitchen paper after removing.
Step 5
After toasting the muffin halves, sprinkle butter over them. Place a muffin half on each dish, and if you’re cooking eggs royale, top it with ham or salmon. Spoon hollandaise over each muffin and place an egg on top. Top with the remaining muffin halves and serve with the chives on the side.
That is it! Your delicious eggs benedict brunch is ready to serve, eat and enjoy! And look how easy that was!
For more recipes just like this brunch, click on this link here!
