Eggs Benedict
Cooking time: 45 mins
SERVES: 2
Ingredients
- 8 Thick-Cut Streaky Bacon
- 200g Baby Spinach
- 1 clove Garlic (Sliced)
- 50g Salted Butter
- 2 English Muffins (Halved)
- 4 x Really Fresh Duck Eggs.
- White Vinegar.
Method
- In a heavy bottom frying pan, on a low-medium heat, fry your bacon until super crispy then set aside.
- Using the bacon fat left in the pan, toast off your muffin halves until golden brown.
- With the very last of the bacon fat in the pan, and on a medium heat, place your spinach, garlic and a splash of water into the pan and close with a lid immediately. Count to 5, then remove from the pan and set aside.
- Bring a large saucepan of water to the boil with a good glug of white vinegar.
- Whisk the water clockwise to create a vortex.
- Crack the eggs in one at a time just of centre and poached until they reach your preferred cooking. To serve:
- Place your toasted muffins on a plate and spread your sautéed spinach across each half.
- Top each half with 2 rashers of crispy bacon, creating the perfect bed, for which to place your poached duck egg. - Finally, crown the eggs with your beautiful silky smooth hollandaise, and ENJOY!
