Eggs Benedict with bacon and hollandaise sauce
Author:
Cooking Together
Servings: 2
Cooking time: 20 min
For aristocratic breakfast fans - traditional eggs Benedict with bacon and hollandaise sauce
Ingredients
| eggs 4 pcs |
| wheat buns 4 pcs |
| bacon 4 slices |
| olive oil 15 ml |
| HOLLANDAISE SAUCE |
| egg yolks 5 pcs |
| chilled melted butter 100 g |
| white wine 50 ml |
| TO TASTE: |
| sugar |
| salt |
| pepper |
Instructions
Step 1
Prepare the poached eggs. Cover the bottom of a bowl or cup with cling film, grease it with vegetable oil and beat the egg. Then tie tightly as in a pouch. Cook for 4 minutes.
Step 2
Fry the bacon in vegetable oil. Cut the tops off the buns and fry the bottoms in the bacon fat.
Step 3
Prepare Hollandaise sauce. Combine butter, yolks, wine, salt, sugar and black pepper. Stir constantly and bring to a thickening in a water bath.
Step 4
Place a slice of bacon, a poached egg on each bun and pour the sauce over it.
