Eggs Benedict with Sriracha Hollandaise
- 4 egg yolks
- 400 grams butter, melted
- 1 lemon, juiced
- 3 tbsp white wine vinegar
- 20 large free range eggs
- 10 toasting muffins
- 40 rashers of bacon
Whisk the Sriracha seasoning with 2 tbsp of water and the egg yolks. Add a gentle heat and whisk continuously to cook to a sabayon (this is the cooking of the yolks until they are thick like cream and show the mark of a whisk).
Remove from the heat and cool slightly.
Gradually whisk in the melted butter then add the juice of the lemon to season.
Bring a deep saucepan of water to the boil (at least 2 litres) and add the vinegar. Break the eggs into separate ramekins.
Fry the bacon until crispy.
Split the muffins in half and toast.
Swirl the vinegar water briskly then add an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
Repeat with the other eggs, re-swirling the water as you slide in the eggs.
Spread some hollandaise on each muffin, then top with two rashers of bacon and an egg on both halves.
Spoon over more hollandaise and serve at once.
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