Making Eggs Benedict is easier than you think and is the perfect brunch option to whip up. Cook the muffin, bacon and egg on the hotplate first then keep warm in the AGA warming oven while you make a delicious homemade hollandaise sauce.
print
1 english muffin, halved
2 rashers back bacon
1 egg
Salt and pepper
For the hollandaise
1 egg yolk
A splash of white wine or cider vinegar
A pinch of salt
60g cold butter, cut into 8 cubes
A squeeze of lemon
Salt and freshly ground black pepper
Watch AGA Demonstrator Naomi Hansell show us how to create Eggs Benedict on the AGA here.
Method
- Line the simmering plate with a piece of bake o glide. Put the muffin on to the bake o glide to toast and the bacon on next to it. Close the lid and cook for a few minutes. Turn over the bacon and crack an egg on to the bake o glide next to the muffin and the bacon. Close the lid again and cook for 2 - 3 minutes until the egg is cooked to your liking.
- Take a warm plate and put the muffin, bacon and egg on it. This can be kept warm in the warming oven if you have one, or just next to the AGA.
- Next make the hollandaise sauce. Put the egg yolk and vinegar in to a small saucepan and whisk or beat briefly with a wooden spoon. Place on to the AGA simmering plate, stirring constantly, just until the mixture starts to change colour - it will lose its transparency.
- Lifting the pan off the heat, add a cube of the cold butter and keep stirring until it dissolves. The pan can be replaced on to the simmering plate and lifted off again each time the mixture thickens quickly. The sauce should be the consistency of a medium custard.
- Keeping adding the butter one cubed at a time after each on has almost dissolved. Once all the butter is added, cook for just a moment or two to allow the sauce to thicken if necessary. If the sauce has overthickened, just add a little cold water and stir well. This will lighten the colour a little too.
- Remove from the heat, season with a squeeze of lemon juice, salt and pepper. Take the cooked muffin, bacon and egg, pour the warm sauce over and serve. The sauce can be served on the side in a small separate dish, make sure to warm it to prevent the sauce splitting when the warm sauce meets a cold dish.
- Keep the sauce in a warm place ie next to the aga. Not suitable for reheating. Use up any leftover hollandaise in mashed potato, fish pie or fish cakes.
