Can there be anybody who doesn't drool at the thought of Eggs Benedict? Soft, squidgy, lightly toasted muffins, really crisp bacon and perfectly poached eggs which, when the yolks burst, drift into a cloud of buttery hollandaise sauce. It's certainly one of the world's great recipes. Although originally it was meant to be served at breakfast or brunch (and still can be), I think it makes a great first course, particularly in winter. A light version of this can be made using Foaming Hollandaise, which also has the advantage that it can be prepared ahead.
Serves 3 for brunch or 6 as a starter
|1 quantity Hollandaise Sauce (see link at end of recipe)|
|6 large, very fresh eggs|
|12 slices pancetta, grilled until crisp|
|3 English muffins, split in half horizontally|
|a little butter|
|Pre-heat the grill to its highest setting.|
|Need help with conversions?|
You will also need a grill pan and rack and a 10 x 14 inch (25.5 x 35 cm) baking tray.
This recipe is taken from How to Cook Book One and has also appeared in Sainsbury’s Magazine (Feb 1996).
Make the Hollandaise Sauce. Poach the eggs (see How to poach an egg, below). When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides.
Now butter the muffins and place them on the baking tray, then top each half with two slices of pancetta. Put a poached egg on top of each muffin half and then spoon over the hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg).
Now flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible, but don't take your eyes off them – they need to be tinged golden and no more. This should just glaze the surface of the hollandaise. Serve straight away on hot plates.
Learn with Delia: How to poach an egg
Return to Homepage
Have you looked at the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
This great classic butter sauce from France can be tricky if it gets too much heat, so great care is in order here. However, since the advent of blenders and processors, the risk is not as large as it used to be with hand whisking over hot water. It
This makes the perfect accompaniment to Soufléed Arbroath Smokie Creams and, even better, it can be frozen ahead.
Most Popular recipes
Pledge your support to Fresh Week with Tefal and you could win a Fresh Express gadget!
17 May 2013 07:54
17 May 2013 09:25
17 May 2013 08:15
|Food and travel||
20 Apr 2013 08:44
30 Apr 2013 08:46
|Can Anyone Help?||
18 May 2013 18:20
14 May 2013 11:16
Wanted Le Saucier
18 May 2013 17:17
16 May 2013 13:11