Eggs Benedict

Start the weekend with this classic breakfast dish -- a 5-star eggs benedict recipe.

The ingredient of Eggs Benedict

• 2 tsp olive oil
• 8 rashers bacon trimmed
• 8 thick slices sourdough bread toasted
• 8 poached eggs
• tarragon leaves to serve
• 3 egg yolks at room temperature
• 1 1 2 tbsp lemon juice
• 200g unsalted butter cubed at room temperature

The Instruction of eggs benedict

• preheat oven to 100c line an oven tray with foil heat oil in a large non stick frying pan over medium heat add half the bacon and cook for 5 6 minutes turning once or until golden and crisp transfer to lined tray repeat with remaining bacon place into oven to keep warm
• for sauce whisk yolks and lemon juice together in a small heatproof bowl place bowl over a saucepan of barely simmering water make sure bowl doesnt touch water add 1 piece of butter whisk until melted continue adding butter 1 piece at a time whisking after each addition until sauce starts to thicken once this happens you can add 3 4 pieces at a time continuing until all butter has been added if bowl gets too hot remove from heat and continue adding butter then return to pan if sauce is too thick add a little hot water season to taste with salt and pepper
• place toast on plates top with bacon and poached eggs spoon over hollandaise sauce and sprinkle with tarragon season to taste serve

Nutritions of Eggs Benedict

fatContent: 907 722 calories
saturatedFatContent: 72 grams fat
carbohydrateContent: 37 grams saturated fat
sugarContent: 26 grams carbohydrates
fibreContent: 3 grams sugar
proteinContent: n a
cholesterolContent: 39 grams protein
sodiumContent: 769 milligrams cholesterol

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