Easy Eggs Benedict
Top freshly toasted English muffin with crisp bacon, a perfectly poached egg, and a decadent pour of Hollandaise sauce… and you don’t even have to make the sauce yourself!4 rashers Hellers Manuka Smoked Streaky Bacon, cut in half
4 Size 7 Henergy SPCA Barn Eggs
2 tbsp DYC white vinegar
2 Nature’s Fresh English Muffin Splits
Culley's Hollandaise Sauce
Superb Herb Chives
Tuffy Ultimate 4ply Double Length Paper Towels
1
In a large frying pan, cook the bacon rashers over medium high heat until crispy, then set aside.
2
Bring a deep non-stick frying pan of water to boil. Add the vinegar and a generous pinch of salt. Reduce the temperature so the water is simmering. Very gently break the eggs into the water, as close to the water as possible without burning yourself.
3
Cook for 3-4 minutes, until the whites are cooked. Remove the poached eggs with a slotted spoon, then drain on a paper towel and set aside.
4
While the eggs are poaching, split the English Muffins in half with a fork and toast them.
5
Top each toasted muffin with two of the half rashers of bacon and place a poached egg on top. Pour a generous spoonful of Hollandaise sauce over each egg and snip some fresh chives over the sauce to finish.
