Eggs Benedict

Name: Eggs Benedict
Cuisine: Irish
Ingredients: 1 tbsp white wine vinegar; 8 eggs; 16 smoked streaky bacon rashers, rinds removed; 4 English breakfast muffins, split in half; 25 g (1 oz) unsalted butter, softened; fresh chervil sprigs, to garnish; 100 ml (3 ½ fl oz) cream; 1 tsp Dijon mustard; 25 g (1 oz) butter, softened; 1 tsp cornflour, sifted; squeeze of lemon juice; 1 tsp snipped fresh chives; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

This is my version of eggs Benedict, which is a poached egg served on a split muffin with crispy bacon and a warm butter sauce, which is much lighter than hollandaise. It’s also fantastic served with smoked salmon, which is known as eggs royale, or slices of hand-carved cooked ham.

Ingredients

1 tbsp white wine vinegar
8 eggs
16 smoked streaky bacon rashers, rinds removed

Europe
Ireland
Breakfast

Method

Heat a large pan with 2.25 litres (4 pints) water. Add the white wine vinegar and bring to the boil. Break each egg into the water where it’s bubbling, then reduce the heat and simmer gently for 3 minutes, until the eggs are just cooked through but the yolks are still soft. Remove with a slotted spoon and plunge into a bowl of iced water.

Preheat the grill, then grill the bacon until it