Eggs Benedict brunch
- Total Time
Our version of the classic brunch dish features a short-cut, healthier hollandaise.
Bacon medallions, raw8 rasher(s)
Tomato6 large, halved
Parsley, Dried1 teaspoons, level, plus an extra pinch, to serve
White Wine Vinegar2 teaspoons
Reduced Fat Mayonnaise3 tablespoons
Dijon Mustard1 tablespoons, level
Lemon Juice, Fresh1 tablespoons
Egg, whole, raw4 medium, raw
White English Muffin2 medium, halved and toasted
Paprika1 pinch, to serve
- Preheat the oven to 200°C, fan 180°C, gas mark 6 and line a baking sheet with baking paper. Put the bacon and tomato halves on the prepared baking sheet, then season the tomatoes to taste and scatter over the dried parsley. Bake for 10 minutes, then turn the bacon medallions over and cook for another 2-3 minutes until it is golden and the tomatoes are tender.
- Meanwhile, bring a large pan of water to a gentle simmer and add 1 teaspoon of the vinegar. In a small bowl, whisk the remaining vinegar into the mayonnaise with the mustard and lemon juice, then season to taste. If you need to, add a splash of water to make the hollandaise thin enough to drizzle.
- Poach the eggs, one at a time, in the simmering water for 3 minutes until set, then remove from the water with a slotted spoon and drain on kitchen paper. When all the eggs are cooked, remove the pan from the heat and return all 4 eggs to the water for 15 seconds to warm through.
- Top each muffin half with 2 bacon medallions and a poached egg. Drizzle with the hollandaise, scatter over the extra parsley and the paprika, then serve with the roasted tomatoes.