Fairburn’s Best Ever Eggs Benedict

Serves: 2

YOU WILL NEED:

◻ 4 large rashers back bacon

◻ ½ tbsp white wine vinegar

◻ 4 eggs

◻ 2 muffins, halved and toasted ◻ Sea salt and black pepper

FOR THE HOLLANDAISE:

◻ 2 egg yolks TO DECORATE: ◻ Smoked paprika and rocket

◻ ½ tablespoon lemon juice ◻ 1 tbsp of cold water

◻ 150g unsalted butter, cut

into cubes

◻ Dash of white wine vinegar 1

Firstly, grill the bacon until golden and crispy and set aside whilst keeping it warm.

2

Meanwhile, bring a pan of water to the boil – add a good pinch of salt and a good dash of white wine vinegar. Swirl the water around, crack the egg into the boiling water one at a time for a few minutes until just set, and then gently remove the egg with a large slotted stainless-steel spoon and set aside on a plate.

3

Next make the hollandaise sauce. Place the egg yolks, lemon juice and water in a medium-sized heatproof bowl and season. Whisk all the ingredients until they have blended together.

4

Place over a pan of just-simmering water, making sure that the bowl is not in contact with the water. Whisk in the butter, a few cubes at a time, until the sauce begins to

thicken. Continue adding the butter, whisking all the time and adding a splash of water if the hollandaise looks like it is becoming too thick. If the sauce begins to separate, remove from the heat immediately and add a teaspoon of cold water to the mixture.

5

Once all the butter has been incorporated, season to taste with sea salt and a dash of white wine vinegar. Remove from the heat and keep the hollandaise warm, whisking occasionally.

6

Lay two plates out and put two halves of toasted muffin on each plate, followed by a rasher of crispy bacon. Carefully scoop up an egg and gently place on top of the bacon and repeat.

7

Now generously spoon over your warm hollandaise onto each muffin, and then sprinkle over a pinch of smoked paprika, followed by sea salt and black pepper and scatter with a few rocket leaves.