Eggs Benedict

This breakfast dish is a popular one in Cafe's. But it needs to be a treat as the Hollandaise sauce is fat laden. You can swap the bacon for spinach and smoked salmon to create Eggs Florentine.
Poaching eggs is a skill that will improve with practice. Remember, lots of hot water (more the better as it hold the heat for longer) and easy with the cracking of the eggs. Leave to poach for 5-10 minutes until it reaches the desired "runnyness". Dry on a slotted spoon over a tea towel.

Eggs Benedict

Equipment

Small pot

Slotted spoon

Small Fry pan

Tongs

Oven tray

Butter knife

Measuring cups

Ingredients (per pair)

Eggs, 4 (2 per person)

Vinegar, 2 tsp

Bacon, 2 rashers

English Muffins, 2 (1 each, halved)

Cream cheese, 2 tsp

Hollandaise sauce, 2 tsp

Method

Poaching the eggs.

1.    Fill the small pot ¾ full of hot water and bring to the boil.

2.    Add the vinegar to the water.

3.    Take off the heat and make a whirlpool using a spoon.

4.    Crack the egg close to the surface of the water, in the middle of the whirlpool. Allow the egg to roll around the bottom of the pot.

5.    Crack another egg in the hot water.

6.    Leave for 5-10 minutes for the eggs to poach. The eggs should have set on the outside and the yolk will still be a bit runny.

7.    Carefully remove the poached eggs from the hot water with a slotted spoon and dry on a paper towel.

8.    Remove any loose egg white from the pot and reheat the water for the next 2 eggs.

The bacon needs to be fried in the small fry pan with a little oil.

The muffins needs to be cut in half and toasted carefully under the grill.

Spread the cream cheese on the toasted muffins.

Place the bacon on top.

Carefully place the poached egg on the bacon.

Spoon the Hollandaise sauce on the top of the egg.

Serve and eat.