Introduction
This eggs benedict is a serious family favourite, and I cook it almost every time I visit family. It’s relatively easy to make and has a delicious hollandaise.
For the bacon: Cook bacon until crispy, and keep in a warmer.
For the eggs: Poach eggs
Use a Bain Marie to keep sauce warm
In a bowl whisk egg yolks and lemon juice with whisk until foamy (if not foamy add little more lemon juice)
Melt butter and warm through. Butter must stay warm during the mixing process. Re-heat if necessary
Very slowly add butter to egg mixture
Add milk to thin sauce or more butter to thicken
Add sugar to taste
Toast the English muffins and serve hot.
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