Eggs Benedict

            

Start the weekend with this classic breakfast dish -- a 5-star eggs benedict recipe.

8INGREDIENTS

4SERVINGS

4AVG RATING (5 Members)

Notebook:

Source            Taste website http://www.taste.com.au/recipes/8827/eggs+benedict
Recipe by Alison Roberts

Photography by Scott Hawkins

• Ingredients

• 2 tsp olive oil
• 8 rashers bacon, trimmed
• 8 thick slices sourdough bread, toasted
• 8 poached eggs
• Tarragon leaves, to serve
• 3 egg yolks, at room temperature
• 1 1/2 tbs lemon juice
• 200g unsalted butter, cubed, at room temperature

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• Method
• Related Recipes
• Notes

1. Step 1
   Preheat oven to 100C. Line an oven tray with foil. Heat oil in a large non-stick frying pan over medium heat. Add half the bacon and cook for 5-6 minutes, turning once, or until golden and crisp. Transfer to lined tray. Repeat with remaining bacon. Place into oven to keep warm.
2. Step 2
   For sauce, whisk yolks and lemon juice together in a small heatproof bowl. Place bowl over a saucepan of barely simmering water (make sure bowl doesn't touch water). Add 1 piece of butter. Whisk until melted. Continue adding butter, 1 piece at a time, whisking after each addition, until sauce starts to thicken. Once this happens you can add 3-4 pieces at a time, continuing until all butter has been added. If bowl gets too hot remove from heat and continue adding butter, then return to pan. If sauce is too thick, add a little hot water. Season to taste with salt and pepper.
3. Step 3
   Place toast on plates. Top with bacon and poached eggs. Spoon over hollandaise sauce and sprinkle with tarragon. Season to taste. Serve.