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Eggs Benedict with Home Made Hollandaise Sauce

Hollandaise Sauce Ingredients

	2 egg yolks
	2 Tbsp Prenzel Sauvignon Blanc Wine Vinegar
	Pinch of salt
	1 Tbsp hot or boiling water
	100g melted butter

 

Method

In a blender add egg yolks, wine vinegar, water and pinch of salt. Blend until smooth. Slowly add in melted butter and blend again until smooth. Season if required.
This sauce is so quick to make, you can prepare it once the Eggs Benedict is already assembled, drizzle it on top and serve it up to mum in bed! She'll love you for it! Extra sauce will keep for up to one week if refrigerated - it's lovely on toast.

 

To assemble Eggs Benedict

	2 eggs
	1 toasted English muffin
	Hollandaise sauce (as above)
	2 slices of bacon (smoked is best)

 

Method

Lightly poach eggs, and drain. Meanwhile cook bacon (fry or grill). Toast muffin and butter, place crispy grilled or fried bacon on top of muffins. Place poached eggs on top of bacon and drizzle on hollandaise.

Garnish with fresh parsley or chives.

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