Tomato Tomatoe

eggs benedict

Eggs benedict is something that I like to order when I’m out for brunch. I also love making it at home when I want a breakfast that isn’t just scrambled eggs. It’s actually quite easy to make eggs benedict at home. The Hollandaise sauce can be intimidating and I will admit it can take some skill but I’ve made mine slightly different from the traditional method of making it. I’ve made Hollandaise sauce the classic way multiple times in the past but for whatever reason the sauce wasn’t emulsifying and was splitting when I most recently made it. I quickly looked up recipes on TikTok and saw that there was a way to make the sauce using an immersion blender. I tried this version and to my surprise it actually worked! I did feel in a sort of way like I was cheating because the classic way does take some skill but honestly this method was so easy and it’s fool proof.

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eggs benedict

Ingredients

• 4 English muffins
• 8 slices thick cut bacon
• 1 avocado
• 8 eggs
• 2 tbsp white vinegar

Ingredients – Hollandaise Sauce

• 2 egg yolks
• 8 tbsp melted butter
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp water
• salt and pepper to taste

Directions

1. To make the Hollandaise sauce, add the Dijon, lemon juice, salt, pepper, egg yolks and water to a large container. Blend this with the immersion blender. Slowly add in the butter while blending. The sauce should become thick and creamy.
2. Lay the bacon out on a baking sheet with a wire rack. Bake in the oven at 375 for 20-25 minutes or until the bacon is cooked.
3. Toast the English muffins until really crispy (we don’t want any soggy muffins). Add a few slices of avocado and salt to each muffin.
4. To poach the eggs bring a large pot of water to a simmer. Add in the vinegar. Once the water is at a simmer, carefully add in the eggs. Let these cook for one minute on the heat. Turn the heat off, add the lid and let the eggs cook for 4 minutes. Remove the eggs carefully and place on top of the avocado. Pour on the Hollandaise sauce. Garnish with paprika and chives.