3 February 2021 | Raidis Estate
Eggs Benny and Bubbly in bed!
V-Day is coming up lovers, and it's time to start thinking about cracking a nice bottle of bubbly to celebrate.
Maybe a Raidis Emma Sparkling Chardonnay Pinot Gris… wink, wink, nudge, nudge?
You may be looking for ways to spoil your beloved, and with Valentine’s Day falling on a Sunday this year what better way than breakfast in bed and a glass or two of the good stuff!
So crack that bubbly and follow this delicious recipe for the perfect eggs benedict.
What you’ll need:
4 large eggs, plus 2 large egg yolks
1 tbsp. butter
4 slices Canadian bacon
2 English muffins, split and toasted
1 tbsp. warm water
1 tbsp. fresh lemon juice
3/4 tsp. salt
1/2 c. (1 stick) butter, melted
Chopped fresh chives, for serving
Poach eggs: Fill a large saucepan with 2 inches water and bring to a boil. Reduce heat to a bare simmer.
Break one egg into a small bowl and gently tip into the pan. Use a spatula to gently lift the egg from the bottom of the pan.
Repeat with remaining 3 eggs and cook until the whites are just set, but the yolks are still runny about 3 minutes. Using a slotted spoon, remove the eggs to a paper towel-lined plate to drain.
In a large skillet over medium-high heat, melt butter. Add Canadian bacon and cook, flipping once, until golden on both sides, about 4 minutes.
Arrange bacon on top of English muffin halves and top with poached eggs.
Make the sauce: In a blender, combine egg yolks, water, lemon juice, and salt and blend until frothy. With blender running, pour in hot melted butter in a very thin stream, blending until sauce is thick and emulsified.
Spoon sauce over eggs. Sprinkle with chives and season with salt and pepper. Serve immediately.