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

 

 

Method:

 

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.