Last week I’ve posted a recipe to prepare English muffins in a healthy version (link), I also explained they are the typical base to prepare the original eggs Benedict. So this week couldn’t miss the chance to post the recipe to prepare the original eggs Benedict with bacon and hollandaise sauce.
Plus, since this Sunday the 19th is Father’s day in Spain, I think it’s the perfect idea to celebrate your dad with a delicious brunch.
In this recipe there are two steps that some consider a bit more complicated, but I assure you that with a couple of tricks you will get to prepare these original eggs Benedict without a lot of effort. The most complicated parts are the hollandaise sauce preparation and the poached eggs.
For the Hollandaise sauce I have followed the Arguiñano’s video (using half of the quantities) where he proposes a very simple version to prepare this sauce without using the double boiler. Something to be careful with when preparing this sauce is to make sure to beat well the yolks before adding the butter. You’ll know when the eggs have reached a much brighter color.
Between the over 80 brunches I have tasted so far, there were many eggs Benedict with different types of hollandaise sauce, but the version I prefer is a thicker one and this is the one we will prepare with this recipe.
For what is concerned to the poached eggs, you can find many videos on youtube teaching several tricks or show the use of certain products to get them perfectly. First, I’m of the opinion that perfection doesn’t exist, and furthermore, just follow the instructions and you’ll be able to prepare a nice poached egg within a few minutes.
I believe that the most difficult thing in this recipe is that you have to prepare a couple of things at the same time, but to get no stress prepare first the sauce while you fry the bacon. Once you have done that you just have to toast the bread and poach the eggs. Simply follow the instructions of the recipe and you will see how easy it will be to prepare these original eggs Benedict.