Eggs Benedict

Eggs Benedict

By
From
The Beef Club
Serves
4
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
4 white english muffins
8 slices bacon
10g butter
150ml spirit vinegar
8 very fresh eggs
Hollandaise sauce
20g crushed toasted hazelnuts
espelette pepper

Method

  1. Lightly toast the halved muffins under the grill or in a toaster.
  2. Fry the bacon in a frying pan with the butter, until nice and crispy (about 5 minutes).
  3. Bring 1 litre of water with the spirit vinegar to a gentle boil in a saucepan. Break an egg into a ramekin. Slide the egg into the water to poach it; repeat the process with the remaining eggs (do this in batches if the saucepan is small). Lower the heat and cook for 3 minutes. Take the eggs out with a slotted spoon and set them on the bottom half of each muffin. Garnish with sauce, bacon, some pepper and toasted hazelnuts, then replace the muffin tops.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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