Eggs Benedict Brunch
found in Breakfast - Cooked Breakfasts
Prep: 5 minutes
Cook: 15 minutes
A traditional American breakfast formed from two English muffins.
- 8 bacon rashers, raw
- 6 tomatoes, halved
- 1 tsp parsley
- 2 tsp white wine vinegar
- 3 tbsp mayonnaise
- 1 tbsp dijon mustard
- 1 tbsp lemon juice
- 4 eggs
- 2 muffins, halved and toasted
- 1 pinch(es) smoked paprika
Preheat the oven to 200°C / 180°C (fan oven) / 395°F / Gas Mark 6 and line a baking sheet with baking paper. Put the bacon and tomato halves on the prepared baking sheet, then season the tomatoes to taste and scatter over the dried parsley. Bake for 10 minutes, then turn the bacon medallions over and cook for another 2-3 minutes until it is golden and the tomatoes are tender.
Meanwhile, bring a large pan of water to a gentle simmer and add 1 teaspoon of the vinegar. In a small bowl, whisk the remaining vinegar into the mayonnaise with the mustard and lemon juice, then season to taste. If you need to, add a splash of water to make the hollandaise thin enough to drizzle.
Poach the eggs, one at a time, in the simmering water for 3 minutes until set, then remove from the water with a slotted spoon and drain on kitchen paper. When all the eggs are cooked, remove the pan from the heat and return all 4 eggs to the water for 15 seconds to warm through.
Top each muffin half with 2 bacon medallions and a poached egg. Drizzle with the hollandaise, scatter over the extra parsley and the paprika, then serve with the roasted tomatoes.