Recipe: Eggs Benedict Bagel
Best not to mess with a favourite… this one uses eggs twice and is served in a bagel. The leftover egg yolks from our meringue are used to make a rich buttery hollandaise sauce and that’s drizzled over a toasted bagel with crispy bacon and a perfect poached egg.
- 1 splash red wine vinegar
- 2 egg yolks
- 200 g salted butter
- 2 chive & onion bagels
- 8 rashers streaky bacon
- 1 pinch salt and pepper
- 4 eggs
- a few chives
Clarify The Butter
Place the butter in a small pan and heat very slowly on the hob until it melts and the impurities (the white bits) separate and sink to the bottom.
Start The Hollandaise
Heat a pan of salted water to a gentle simmer.
Place the egg yolks in a large mixing bowl and sit it over the simmering water, but not so that the bottom of the bowl touches the water, just the steam.
Make The Hollandaise
Add the salt, pepper and vinegar to egg yolks and whisk over the steaming bowl for a minute or so.
Dribble the melted butter into the egg yolk mixture very slowly, whisking continually and making sure none of the butter impurities are added.
Continue until all the butter has been incorporated and you have a sauce of spooning consistency. (If needs be add a tiny splash of hot water to thin it out)
Leave the sauce to one side for a moment.
Grill The Bacon
Lay the bacon rashers on a grill tray and heat the grill to high.
Grill the bacon for 3-4 minutes, turning the rashers over half way through.
Poach The Eggs
Poach the eggs in the pan of water for 4 minutes, then scoop our and drain.
Toast The Bagels & Assemble
Slice the bagels in half and toast in a toaster for a couple of minutes.
Serve two halves of bagel, each with a couple of rashers of crispy bacon, a soft poached egg and plenty of the hollandaise sauce.
Garnish And Serve
Garnish with chive and serve immediately.
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