Eggs Benedict
by Chef Stephen Fraser
Ingredients
HOLLANDAISE
- 3 egg yolks
- 2 tablespoons of tarragon or white wine vinegar
- 250ml melted butter (remove foam from the top)
- squeeze of fresh lemon
- pinch of salt
- 1 teaspoon wholegrain mustard
REST OF DISH
- 3 slices of thin streaky bacon
- 1 english muffin
- 1 fresh large egg
- 2 tablespoons of vinegar
Egg Benedict RecipeÂ
Staying at home has never been easier. Now is the perfect time to try out your Eggs Benedict skills. You can either follow the recipe here, or go follow Chef Stephen’s step by step recipe on Lanzerac Wine Estate’s Instagram and Facebook feed.
Serves: 1Â people
Preparation Time: 35 minutes
Cooking Time: 10 minutes
Method
HOLLANDAISE
Whisk egg yolks along with the tarragon vinegar in a clean bowl over a double boiler until a creamy texture forms, and the whisk leaves a trail. Slowly add the melted butter, very slowly in the beginning, until you have a thick creamy consistency. To check, test by seeing if it will coat the back of a spoon.
Add a pinch of salt, a squeeze of lemon and a teaspoon of wholegrain mustard, stir and put to one side.
REST OF DISH
In a hot pan, add a drizzle of olive oil followed by the slices of thin bacon, after 30 seconds, turn. When golden remove the bacon. While the pan is still warm, slice the English muffin in half and pop in until toasted. Poach your eggs in a pot of lightly boiling water with 2 tablespoons of vinegar.
Once cooked to your liking, remove from the water and place on a sheet of kitchen paper to remove any excess water.
FOR THE GARNISH
Mix your herbs and leaves along with slices of mushrooms, slivers of celery and grated mature cheddar. Drizzle with a little olive oil a pinch of salt and pepper.
Place the toasted muffin on the plate, dress with the greens and slices of bacon. Add the eggs and spoon over a good helping of the Hollandaise sauce
Pairing Suggestion
BEST PAIRED WITH LANZERAC MCC
If this dish is for a brunch it’s best paired with our famous MCC or Chardonnay.
