Eggs Benedict

[digitalraven]

Breakfast

Makes 4, serves 2

Ingredients
1 egg yolk
1tsp water
1tsp white wine vinegar
100g salted butter
2 English muffins (split) or 4 crumpets
4 eggs 4 rashers unsmoked back bacon

First, make your Hollandaise. Wait, what? I have to explain this? Oh, cock.

1. Half-fill a small pan with boiling water. Take a large bowl, and check that it’ll sit on top of the pan without the water touching the bottom. Put the pan on the lowest heat your hob can do—you want occasional tiny bubbles raising from the bottom, not even a simmer.
2. Melt the butter in another pan.
3. Whisk the egg yolk, vinegar, and water together in the bowl. Put it over the pan with water, and whisk for a couple of minutes. If it starts going lumpy or scrambling, it’s too fucking hot. Stop, clean up, and start again. It’ll slowly get pale and increase in volume. This is good.
4. Slowly drizzle the butter into the bowl. Keep it over the heat. Whisk all the time. When it gets lovely and thick and unctuous, take the bowl off the heat and set aside.

Now, prep the whole thing. Each person gets two crumpets (or one muffin, split). Toast them to your satisfaction. Fry the bacon and place one on top of each crumpet. Top each with a poached egg.

Oh, fuck off.

Right.

1. Use the freshest eggs you can get. Crack them into bowls or ramekins.
2. Pan of boiling water. Add 1tbsp vinegar and a pinch of salt. Bring it to a rolling boil.
3. Gently tip the eggs in to the water. You can do two at once, but no more.
4. Set a timer for 3 minutes (add 30 seconds if using large eggs rather than medium).
5. Extract the eggs with a slotted spoon and rest on a sheet of kitchen roll. If doing multiple batches, wait for the water to reach a rolling boil once more.

Right. Two crumpets. One rasher bacon per. One poached egg per. A really generous spoonful of sauce over each one.

Get it down you.