According to the classic legend, Eggs Benedict was invented in New York in the 1860s at Delmonico’s restaurant in Manhattan to rejuvenate the decidedly bored palates of upper-crust regulars, Mr & Mrs
Preheat your grill. For your cheat’s hollandaise, gently mix the mayonnaise, mustard, lemon juice and a wee splash of water in a small heat proof bowl over a simmering pan of water. Stir occasionally. When warmed and well mixed, add the cheddar and
Meanwhile, get working on your eggs. Measure your water, vinegar and sea salt into a pan and heat to a simmer. Crack 3 eggs, carefully, into three separate small cups. One after the other, pour the eggs against the side of the pan so that they slide smoothly into the simmering water and vinegar. Cook each egg for about 3 minutes, so the yolk is still soft and the white is firm. Remove with a slotted spoon and place the pretty white dumpling of egg on some kitchen paper and keep warm. Repeat with the remaining 3 eggs.
Place the bacon under the grill for 3—4 minutes on one side and around 2 minutes on the other. Lightly toast your muffin halves under the grill, just a couple of minutes each side.
Put a muffin piece on each plate, dividing up half the bacon between them. Top each one with the remaining muffin half, the rest of the bacon, and a poached egg. Drape a few tablespoons of hollandaise sauce over the top, and sprinkle with freshly chopped chives.
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