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!
Recipe Video
Ingredients
- 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
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1
In a large frying pan, cook the bacon rashers over medium high heat until crispy, then set aside.
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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.
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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.
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4
While the eggs are poaching, split the English Muffins in half with a fork and toast them.
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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.
