Bacon Eggs Benedict 

We woke up in a mood to challenge ourselves, and what’s more challenging than making a Hollandaise Sauce from scratch and poaching eggs for the first time. 


Here’s our recipe for two: 

For the hollandaise sauce: 

120 g of butter

1/2 tablespoon of vinegar 

1/2 lemon juice 

1 dash of ice cold water 

2 egg yolks 

1/ melt your butter in a pan 

2/ in a pot bring to a simmer water and place a metal or glass bowl on top. In that bowl, put your eggs yolks and vinegar, whisk continusly until you obtain a thick mixture. 

3/ incorporate your melted butter very slowly and continue whisking (if you put your butter too fast your sauce will be too thin) until you obtain a creamy hollandaise sauce. If your mixture is too thick add a tinny bit of water. 

4/ keep it in a warm place until needed. 


For the poached eggs: 

2 fresh eggs 

Some vinegar 

A dash of salt 

1/ In a pot, bring water to a simmer. As soon as the water is starting to get bubbly, add your vinegar. 

2/ Swirl your water and place your egg in the center. Let it cook for 3 to 4 minutes. 

For the bacon: 

100g of bacon 

1/ In a hot pan, place your bacon until it becomes crispy. Don’t add any extra fat. 



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