Rachel allen's poached eggs benedict with quick hollandaise
‘This is a classic dish that is great for a Sunday brunch. To get that delicious hollandaise you have to use the best ingredients, so I use Kerrygold butter as it gives a pure taste that cannot be beaten. New Kerrygold block, now softer is also great for spreading onto the toast before topping with your egg, and tastes great!’
Ingredients
Serves: 4
- 4 fresh eggs
- 4 slices hot buttered toast
- 8 rashers bacon, grilled
- 4 tbsp hollandaise sauce (recipe below)
- 1 tbsp finely chopped chives
- For the hollandaise sauce
- 2 egg yolks
- 110g (4oz) kerrygold butter, now softer, cut in to roughly 1cm (½ inch) dice
- 1 tsp lemon juice
Method
Prep:10min ›
Cook:15min ›
Ready in:25min
- Method – Hollandaise sauce
- First make the hollandaise sauce. Place the egg yolks in a heavy bottomed saucepan on a low heat and whisk thoroughly
- Add the butter bit by bit whisking all the time. As soon as one piece melts add the next. Do not leave the pan or stop whisking.
- Keep cooking very gently until the sauce has thickened, enough to coat the back of a spoon. If there are any signs of the eggs slightly scrambling, remove from the heat immediately. The whole process should take 5-7 minutes from start to finish.
- Finally add the lemon juice to taste. Keep warm as you poach the eggs.
- Method – Poached eggs
- Place a saucepan of water on a high heat, add a splash of vinegar and bring to the boil.
- Reduce the heat to a simmer, gently crack in the eggs and cook for 3–4 minutes or until the whites have just set.
- Carefully remove the eggs from the pan with a slotted spoon.
- To serve, place two pieces of bacon on the hot buttered toast, then place 1 egg on top. Spoon over the sauce and sprinkle with chives.
Tip
Serves 4 516 calories / 429 fat per portion
See it on my blog
This recipe by Rachel Allen was created for the new edition of the Kerrygold Community Cookbook
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Reviews & ratings
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Reviews in English (1)
This is one of my favourite breakfast dishes if I'm lucky enough to be staying in a hotel. Having never made it before i thought I'd give it a go. Didn't realise it was so easy to do. I did at one point find it starting to catch ever so slightly so put pan in basin cold water to lower the temperature and it turned out lovely and smooth and not too thick. Will be making this more often when I'm not in a rush as it takes a bit of time to make the sauce. Definitely worth it though. - 26 Apr 2017