A classic brunch dish of poached eggs, hollandaise sauce at streaky bacon. Cooked by Dick and James Strawbridge on The Hungry Sailors.
Ingredients
Method: How to make Hungry Sailors' eggs benedict
For the hollandaise:
1
Whisk the yolks together with a tablespoon of cold water. Place over a bain-marie and gently heat, whisking continuously.
2
Whisk in a few cubes of butter at a time, allowing the butter to melt before adding further cubes.
3
Continue to whisk until it has formed a thick sauce then remove from the heat. Stir in a pinch of nutmeg and a squeeze of lemon juice.
4
Poach the eggs in water with the vinegar and salt added.
5
To assemble, lay the bacon on the toasted muffin, place a poached egg on top and pour over the hollandaise sauce.
