One thing I know we are all missing is brunch. Nothing beats a Saturday or Sunday morning, meeting up with your mates (sometimes hungover), and devouring a plate of eggs benny. Even better, nothing beats a bottomless brunch on a Saturday, getting the drinks flowing at 11am. Just because we are on lockdown, doesn’t mean you can’t enjoy brunch! Follow our simple recipe for delicious Eggs Benedict, get your friends on a zoom call, crack open a bottle of prosecco (if that’s the kind of brunch you’re looking for) and it’s just as good! (nearly).
Ingredients (Recipe for 2 people)
| 4 medium eggs |
| 4 slices of bacon (or spinach or smoked salmon) |
| Fresh sourdough bread |
| Splash of white wine vinegar |
- If you’re lucky enough to have an egg poacher, crack the four eggs into the cups and leave to cook for 3-5 minutes.
- If you are poaching them manually, boil some water in a pot (filled at least 5cm deep), add a splash of white wine vinegar and stir the water to create a gentle whirlpool.
- Crack the egg into the centre of the whirlpool and leave to cook for 3-5 minutes.
- Repeat for each egg separately.
- On a separate frying pan, fry up your bacon in a bit of oil for a few minutes until crispy (Or cook the spinach until wilted or use smoked salmon if you prefer).
- Toast 4 slices of sourdough bread.
- Plate up your sourdough toast (2 slices per person), lay a slice of bacon/spinach/salmon on top of each slice, and a poached egg on top of each slice.
- Get ready to add the hollandaise sauce.
For the Hollandaise Sauce
| 125 grams of butter |
| 2 egg yolks |
| 1/2 tsp of white wine vinegar |
| Pinch of salt |
| Lemon juice |
| Cayenne pepper |
- Melt the 125g of butter in a saucepan over a medium heat.
- In a separate bowl, whisk together the 2 egg yolks, a drop of the white wine vinegar, pinch of salt and a splash of cold water.
- Put the bowl over a pot of simmering water and continue whisking until the sauce is pale and thick, approximately 3-5 minutes.
- Remove the bowl from the heat and slowly whisk in the melted butter, bit by bit.
- Season with a bit of cayenne pepper and a splash of lemon juice.
- Pour it over your poached eggs and bacon.
If you’re in the mood for a bottomless brunch, crack open a bottle of prosecco of your choice, add a drop of orange juice if you want to make a mimosa, serve it up and VOILA - Easter Weekend Brunch sorted