Classic Eggs Benedict

Ingredients

• large eggs — 4
• English muffins — 2
• unsalted butter — 100g
• egg yolks — 2
• lemon juice — 1 tbsp
• white wine vinegar — 2 tbsp
• back bacon — 4 rashers

Method

1. 1

   Melt the butter in a small pan until foaming and set aside to cool slightly.

2. 2

   Place egg yolks and lemon juice into a heatproof bowl set over a pan of barely simmering water. Whisk until thickened and pale.

3. 3

   Slowly drizzle the melted butter into the yolks while whisking constantly until the Hollandaise emulsifies and thickens.

4. 4

   Grill or toast the English muffins until golden brown.

5. 5

   Fry the bacon rashers in a pan until crispy.

6. 6

   Bring a pan of water to a gentle simmer with the vinegar. Crack each egg into a small ramekin, then slide carefully into the water. Poach for 3 minutes for a runny yolk.

7. 7

   Assemble by placing two bacon rashers on each muffin half, topping with a poached egg, and drizzling generously with the Hollandaise sauce.