There’s no better breakfast than eggs Benedict 😋 here served with bacon and pea shoots.
Bread of your choice
Butter for frying
Vinegar for poaching water
2 egg yolks
1 tablespoon water
75 grams butter
Squeeze of lemon
Put the oven on 200 degrees.
Put the bacon on baking paper on a baking tray. Bake in the oven until cooked through.
Fill up a large pot of water and let it come to a boil. This is for poaching the eggs.
Put 75 grams of butter in a small pot and let it melt on the stove.
In another small pot, add the egg yolks and the water and whisk together. Set aside.
Heat up a pan and add a click of butter. Fry the bread until it has color on both sides.
Time to poach: add plenty of vinegar to the water. About 1 small cup. Make sure the water is simmering only. Put the eggs in a bowl. Making sure they stay whole. The egg yolk should not break. Make a stir in the water with a spoon or similar. Gently add the eggs into the water. Poach the eggs for a couple of minutes. The amount depends on how you want the egg and how large the egg is. Take an egg up after a while and look at its consistency by touching it. If you want it more form just put it back in the water a bit longer.
Once done, remove the eggs from the water. Remove excess water with paper towels and add a little salt to the eggs. Poaching really isn’t that difficult. The secret to a perfectly poached egg is plenty of vinegar in the water and fresh eggs.
Once everything else is starting to get done. Start heating up the pot with the egg mix on a low heat while continuously stirring. Once it starts to get thick remove it from the stove and add the butter slowly while whisking. Lastly add a squeeze of lemon and season with salt.
Now time to assemble and enjoy 🤤