Looking for tasty brunch/brekkie ideas? Liam Boland shares his eggs benedict recipe on the Today show on RTÉ One.
Prep time: 10 minutes
Cook time: 10 minutes
- 115g Real Butter
- 2 Egg Yolks
- 1/4 tsp English Mustard
- 2 tsp White Wine Vinegar or Lemon Juice
- 4-6 Smoked Rashers
- 2 Brioche Buns
- Pinch Salt
- 1 tsp White Vinegar
- 1 tbsp Rapeseed Oil (if frying the rashers)
- Pinch Cayenne Pepper to garnish (optional)
- Lemon or Lime Zest to garnish (optional)
- Heat 1 tbsp of rapeseed oil in a pan then stick the rashers on to cook or heat your grill and grill or fry them on both sides till almost crispy.
- Pour roughly 150 ml of water into each pot then put on a low heat.
- Melt the butter in the microwave or in a small pot.
- Separate the eggs, put the yolk (yellow) in the pyrex or stainless steel bowl, add the mustard and lemon juice or white wine vinegar. Whisk really well.
- Place the bowl sitting in one of the pots so that the water below is heating the bowl.
- Turn off the heat under the pot and gently whisk the melted butter into the egg yolks a tiny bit at a time. Keep whisking until all the butter (not the white stuff on the bottom) has been used. You should be left with a thick butter sauce. If it starts to split at any stage, add 1 ts of boiling water.
- Cut the Brioche bun in half if you need to and toast it.
- Add 1 tsp of white vinegar and a tiny pinch of salt to the second pot then grab an egg in one hand and the whisk in another.
- Whisk the water as fast as you can then crack the egg into the center of the water as it whirls around the pot.
- Cook this for about 1 minute maybe a little longer. The egg shouldn't have any transparent bits on top, it is cooked when totally white with a nice yolk.
- Remove from the pot with the slotted spoon then gently drain all the water away. I use a bit of folded kitchen paper then tilt the spoon with the egg on it so that the paper soaks up all the water
- Place the cooked rashers (2 or 3) on the toasted bun then place the eggs on top of this followed by the hollandaise sauce. Sprinkle with a little cayenne pepper and lemon and lime zest.
Recipe courtesy of Liam Boland.