Eggs Benedict

Updated at: Tue, 27 Aug 2024 20:51:59 GMT

Step 1

Beat the yoghurt, egg yolks and lemon juice. Heat this mixture over a simmering pan of water, stirring frequently until it thickens (this may take up to 15 minutes.) Remove from the heat and mix in the mustard, pepper and chopped parsley. Allow to cool. Crack the four eggs into separate ramekins. Fill a large frying pan with water, add a tablespoon of vinegar and bring this to a boil before lowering the heat to a simmer. Swirl the water briskly with a spoon to create a vortex then slide in one egg from the ramekin. Cook for around 3 minutes before removing the poached egg with a slotted spoon. Repeat this process for all 4 eggs. Grill the bacon on a piece of aluminum foil under medium heat until it is done to your preferred liking. Cut the wholemeal baps in half and place in a toaster until they are browned. Stack one side of the bap with 2 slices of bacon, the poached egg and cover with a quarter of the Hollandaise sauce. Two of these make one large portion. This recipe makes two large portions.

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