Classic Eggs Benedict

Ingredients

• 2 English muffins
• 4 eggs
• 4 rashers bacon
• 1 tbsp white wine vinegar
• 3 egg yolks
• 150 g butter, melted
• 1 tbsp lemon juice
• salt and freshly ground black pepper to taste

Method

1. Halve and toast the English muffins.
2. Fry the bacon until golden and crisp.
3. Bring a saucepan of water to a gentle simmer and add the vinegar.
4. Poach the eggs for 3 to 4 minutes until the whites are set but the yolks remain soft.
5. For the Hollandaise, whisk the egg yolks over gently simmering water until thickened.
6. Slowly whisk in the melted butter until smooth and creamy.
7. Add the lemon juice and season to taste.
8. Top each muffin half with bacon and a poached egg.
9. Spoon over the Hollandaise and serve immediately.