Eskorts Bacon Benedict
Try Eskorts Bacon Benedict recipeUse bacon instead of ham for this delectable, indulgent breakfast or brunch dish that is sure to make you love the mornings again.
- 6 egg yolks
- 125ml (½ cup) butter
- juice of one lemon
- 15ml (1 tbsp) hot water
- pinch of salt
- 5ml (½ tsp) black pepper
- 200g Eskort Shoulder Bacon
- 4 English muffins
- 8 poached eggs
- 5g sage
- 45ml (3 tbsp) butter
- salt and pepper, to taste
PREPARE a double-boiler by placing a heatproof bowl over a pot of gently simmering water. The bowl should not touch the water.
MELT the butter in a saucepan over a low heat, then stir in the water and black pepper. Remove from heat.
IN a mixing bowl, vigorously stir the egg yolks and lemon juice together using a whisk.
POUR the egg mixture into the heatproof bowl and continuously whisk, adding the butter mixture extremely slowly.
WHISK continuously until a thick, creamy sauce forms.
SEASON with salt to taste and remove from the heat.
COOK the bacon in a frying pan over a moderate heat until crispy.
SPRINKLE with sage and remove from the heat.
SLICE the English muffins in half and toast them until golden brown.
BUTTER the hot muffins, then top with bacon and sage.
ADD the poached eggs and generous spoonful of hollandaise sauce. Enjoy this delectable bacon Benedict .
Recipe sponsored by ESKORT
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ALSO SEE: BAKED OATS 5 WAYS