Eggs Benedict

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

225g butter

2 egg yolks

20 ml (1 tbsp) apple cider vinegar

sea salt, to taste

juice of 1/2 a lemon

4 English muffins, halved, lightly toasted

8 eggs, poached

200g Canadian Bacon (back bacon) or sliced leg ham

sliced chives and cracked black pepper, to garnish

water (a few drops, for thinning the sauce)

oil (for frying the bacon)

Directions

Place butter in a saucepan over a medium low heat to melt, then bring to a simmer.

Skim the solids off the top, then once it has become clear, pour into another container, leaving the solids in the bottom of the pot to discard.

Place a heatproof bowl over a saucepan of simmering water, ensuring the bowl base does not touch the water.

Add the egg yolks, vinegar and lemon juice in the bowl and whisk until doubled in volume and light yellow colour.

Remove the bowl from the heat and slowly whisk in the warm clarified butter (only lukewarm in temperature).

As the sauce starts to get very thick, add a few drops of water to thin it out slightly.

Once the mixture has emulsified, season it with salt to taste, then set aside, with the surface covered with a baking paper cartouche to stop a skin forming.

Cook bacon in an oiled frying pan on medium high heat, until browned and starting to crisp.

To serve, top muffin halves with a slice of bacon, then carefully add a poached egg. Drizzle with the sauce and garnish with chives and cracked pepper.

Nutrition

• Serving Size: 4