Quick and easy eggs Benedict

    Quick and easy eggs Benedict


    62 people made this

    About this recipe: This is a no-fuss, easy recipe. The sauce is simply put together in a blender - no double boiling necessary. Assemble eggs with sauce over hot buttered muffins with bacon, or if you prefer, Serrano ham. Yum!

    Serves: 4 

    • 4 rashers bacon
    • 1 teaspoon white vinegar
    • 4 eggs
    • 225g butter
    • 3 egg yolks
    • 1 tablespoon double cream
    • 1 dash ground cayenne pepper
    • 1/2 teaspoon salt
    • 1 tablespoon lemon juice
    • 4 muffins, split and toasted

    Prep:15min  ›  Cook:8min  ›  Ready in:23min 

    1. In a frying pan over medium-high heat, fry the bacon on each side until evenly browned.
    2. Fill a large saucepan with about 7cm water, and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon.
    3. Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.
    4. In a blender or large food processor, blend the egg yolks, cream, cayenne pepper and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter.
    5. Place open muffins onto serving plates. Top with 1 rasher bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.

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