Egg Benedict (serve 2)
4 large eggs
4 slices streacky bacon
2 English Muffins
40 gr washed spinach
10ml white wine vinegar
For the hollandaise sauce:
4 large egg yolks
200gr melted butter
1tbsp lemon juice
salt and pepper to taste
10 ml of white wine vinegar
Make your hollandaise sauce. Combine the yolks, white wine vinegar ,lemon juice, salt and pepper into a high powered blender and blend for 5 seconds
Slowly add the melted butter into the mixture as the blender running.
Pour the sauce into a small bowl and set aside in warm but no hot area ready to use.
Slice your muffins.
Place your bacon in a baking tray and pace it into a preheat 180c oven for 10 minutes.
Cook your poached eggs.In a medium pot pour water and the white vinegar and bring to boil. Reduce the heat to low and crack the eggs into the water. After 4-5 minutes your eggs are ready.
Place the sliced muffins into the oven for 3 minutes until they have brown colour.
To serve place 2 slices of muffins into 2 serving plates, place cooked bacon and spinach on top, add the eggs and pour the hollandaise sauce on top.