Eggs Benedict

Eggs Benedict

The King of Breakfasts and how The Albion Tavern celebrated Christmas morning before tearing into a mountain of tat. Invented by popular A-Team actor, Dirk "The Face" Benedict. Perfectly poached eggs (I use a large frying pan three-quarters full with water. Add a generous splash of vinegar and sprinkling of salt. Bring to a rolling boil and crack in your fresh eggs – don't bother with saucepans and swirling the water and all that other bollocks. Cook for a couple of minutes, then turn off the heat. Gently splash eggs tops with the hot water to completely cook then carefully drain with a slotted spoon.), crispy bacon, soft muffin, creamy hollandaise sauce. Dirk, you're a bleeding genius. Serves 4.

Ingredients:
4 muffins, sliced in half
8-12 rashers of smoked, streaky bacon
4 fresh free-range eggs

For the hollandaise sauce:
2 large free-range egg yolks
1 1/2 tbsp lemon juice
1 1/2 tbsp white wine vinegar
110g butter
salt and pepper

Method:
1. Toast muffins, cook bacon until crispy, poach eggs (see above).
2. While cooking, make the sauce. Season egg yolks and blitz in a food processor.
3. Heat lemon and vinegar in a pan until bubbling and slowly pour onto eggs while still blitzing.
4. Melt butter in same pan, being careful not to brown. Again slowly add to mixture while blitzing until sauce is smooth, thick and buttery.
5. Bottom of muffin, bacon, poached egg, hollandaise sauce, top of muffin, clog arteries, eat muesli for rest of the month.