Eggs Ben

While we were in visiting my grandma in Australia, she bought us a lot of bacon and free range eggs for breakfast. We stuffed ourselves silly every morning with browned bacon and sunny side ups. One morning, with my messy unbrushed hair, I decided to assemble a sophisticated egg and bacon combination.

Eggs Ben

Portion: 6

Prep Time : 30 minutes

Hollandaise Sauce

125g butter - melted

4 free range egg yolks

Juice from half lemon

1 pinch of paprika

Salt to taste

Eggs Ben

3 English muffins 

6 slices of streaky bacon / ham

1 tablespoon of white vinegar

6 free range eggs

Black pepper

The work flow: 

Part 1

1.      Add egg yolks and lemon juice on a stainless steel bowl

2.      Whisk until mixture turns pale

3.       Place bowl over saucepan with simmering water  

4.       Continue to whisk and slowly add in melted butter.

5.       Whisk until mixture thickens

6.       Remove bowl from sauce pan

7.       Add in paprika and salt and mix well. If you are using salted butter, you may want to skip the salt.

8.       Set aside on a warm place.

Part 2

1.       On a pan, brown the bacon. Don’t add oil. Let the fat from the bacon melts!

2.        Toast English muffin on a grill pan.

3.       Fill half saucepan with water and bring to boil. Once boil, lower the heat to simmer

4.       Add in white vinegar to the boiled water

5.       Swirl water to form a vortex

6.       Gently break egg (one at a time) and cook about 3 minutes

7.       Remove egg with slotted spoon and drain off the water

The Construction

1.       Lay one bacon on toasted muffin

2.       Top with poached egg.

3.       Scoop a spoonful off hollandaise sauce on top of the poached egg

4.       Grind some black pepper on top

5.       Serve immediately

The result - extra gooey caramel points from the hubs. You can add rocket leaves for the fresh peppery kick.