Mother's Day Eggs Benedict Breakfast - Ideal Home, Britain's best-selling homes magazine

$Egg\'s Benedict$

The best ever eggs benedict breakfast

This luxurious version of eggs Benedict uses a creamy home-made hollandaise sauce

Serves: 2
Takes: 15 min
Per serving: 910 kcal 70.7g fat

You will need:

4 rashers bacon

4 very fresh eggs

1tsp vinegar

2 English muffins
For the hollandaise sauce

2 egg yolks

1tsp white wine vinegar

100g (3½oz) melted butter

Salt and pepper

Squeeze of lemon juice

2tbsp snipped fresh chives

Method:

1 First grill the bacon. Place on a baking sheet under a medium grill for 6 min until cooked, turning half way. Turn off the grill but leave the rashers there to keep warm.

2 Next poach the eggs. Fill a deep saucepan with water and the vinegar and bring to the boil. Turn the heat down so it is barely simmering and crack four eggs into separate parts of the pan, so they don't touch. Cook for 3 min.

3 Split the muffins, toast them and place the bacon on top of each half. Top with the eggs and place in a low oven to keep warm.

4 To make the sauce, place the egg yolks and vinegar in a blender and blend for 30 seconds. With the motor running, slowly trickle in the butter until thickened. Season with salt and pepper and add lemon juice to taste. Stir in the chives and spoon over each egg. Serve immediately.

Top Tip:
If you fancy a change, you can use ham in place of the bacon, or go for smoked salmon to make Eggs Royale, or sautéed spinach to make Eggs Florentine.

To check if eggs are very fresh, place them in a bowl of cold water. If they sink, this is a good sign; if they float to the top, it means they have shrunk inside and are not as fresh.

Need another mother's day breakfast idea? Try TV Chef Phil Vickery's, maple bacon breakfast wraps.

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