I think I fell in love with eggs Benedict while at University in London. A small café next door to my flat was serving these awesome Benedicts. I had them almost daily for breakfast or even as snacks. All day breakfast! Creamy but light hollandaise, a lushes, runny poached egg and muffin bread is all you need for a perfect breakfast.
This time I decided to give my Benedicts a bit of a crispy texture by adding golden brown bacon. As I was out of muffin bread I used the top of a fresh Kaiser roll sprinkled with sesame seeds, which turned out great together with the creamy hollandaise and soft poached egg. Whoever invented eggs Benedict was a genius in my opinion. Try them as a hangover cure with a fresh orange juice and you won’t be disappointed.
- Egg yokes
- Clarified butter
- In a glass bowl, add one egg yoke, one tablespoon of lemon juice and gently whisk in the clarified butter over a steam bath. Salt and pepper to taste.
- Arrange bacon slices on a tray, one next to each other without overcrowding and drizzle with oil.
- When golden brown just take them out of the oven and let them rest on kitchen paper.
- Set a pot of water on the stove and let it heat up on high heat until it boils.
- Lower the heat to a simmer and add salt and a splash of vinegar.
- Then just add the egg until the whites coagulate.
- Slice muffin bread or fresh kaiser breads in half. Spread cream cheese on and place the bacon on top. Add the egg and pour hollandaise.