Weekends wouldn’t be complete without an Eggs Benedict breakfast. Perfectly poached fresh eggs with a runny yolk, crispy bacon, golden brown brioche buns all topped off with a rich a creamy hollandaise sauce. Could you ask for anything more?
Click here for my hollandaise sauce recipe.
Eggs Benedict
Ingredients
6 Slices of bacon
2 Brioche buns, split in half
4 Eggs
1t White vinegar
Sea Salt to taste
Pinch of Paprika
Hollandaise sauce, recipe link above
Directions
Cook bacon in skillet over medium-low heat. When bacon has reached desired crispiness, transfer to a paper towel lined plate. Butter the cut sides of brioche buns and place face down in skillet. Cook until lightly browned of medium-low heat.Fill a skillet full of water and add white vinegar. Place over high heat and bring to a boil. Once boiling, reduce heat to a gentle simmer and break 1 egg at a time into the water. Cook 3-5 minutes until egg whites are set and yolk remains soft. Remove eggs with a slotted spoon and transfer to a paper towel lined plate.
To assemble, cut bacon slices in half and lay on top of brioche buns., followed by a poached egg. Season with salt. Pour hollandaise sauce over the eggs and sprinkle with paprika.
Cibo E Famiglia 