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Eggs Benedict as seen on The RTE Today Show

I made this for RTE Ones’s Today Show recently. Poaching an egg and making a hollandaise sauce are simple once you take your time and get the technique right.

I wouldn’t recommend having it every day but once in a while as a treat is great. It make a great brunch esp if making it for your partner as a Valentine’s day, mother’s day or father’s day treat.



Allergens : Contains Gluten & Lactose
Butter (must be real not a spread) - 115g
Egg yolks for the sauce - 2
Eggs for poaching - 2-4 (1 or 2 per portion)
English Mustard - 1 tsp
Lemon Juice or white wine vinegar - 2tsp
Smoked Rashers - 4 or 6
Brioche Bun - 2
Cayenne Powder (optional) - pinch
Parsley (optional) - Tiny bit to garnish.


GETTING READY You will need - 1 pyrex or stainless steel bowl, 2 pots, 1 whisk, 1 frying pan or grill, 1 slotted spoon (with holes), 1 fish slice and 1 small pot or microwaveable small bowl
Pour roughly 150ml of water into each pot then put on a low heat.
Heat a drop of oil in the pan and put the rashers on to cook.
Melt the butter in the microwave or in a small pot.
Separate the eggs, put the yolk (yellow) in the Pyrex or stainless steel bowl, add the mustard and lemon juice or white wine vinegar. Whisk really well.
Place the bowl sitting in one of the pots so that the water below is heating the bowl.
Turn off the heat under the pot and gently whisk the melted butter into the egg yolks a tiny bit at a time. Keep whisking until all the butter (not the white stuff on the bottom) has been used. You should be left with a thick butter sauce. If it starts to split at any stage, add 1 ts of boiling water.
Cut the Brioche bun in half if you need to and toast it.
Add 1 tsp of vinegar and a tiny pinch of salt to the second pot then grab an egg in one hand and the whisk in another. Whisk the water as fast as you can then crack the egg into the center of the water as it whirls around the pot.
Cook this for about 1 minute maybe a little longer. The egg shouldn't have any transparent bits on top, it is cooked when totally white with a nice yolk.
Remove from the pot with the slotted spoon then gently drain all the water away. I use a bit of folded kitchen paper then tilt the spoon with the egg on it so that the paper soaks up all the water
Place the cooked rashers (2 or 3) on the toasted bun then place the eggs on top of this followed by the hollandaise sauce. Sprinkle with a little chopped parsley or cayenne powder.

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