This recipe for Easy Eggs Benedict is a slightly healthier take on a brunch classic. As it’s not a true Hollandaise sauce, it’s relatively easy to make as well!
Ingredients – Eggs
4 eggs, poached
4 slices sourdough bread, toasted
Ingredients – Hollandaise sauce
150ml crème fraiche
2 teaspoons cornflour
4 egg yolks
1.5 tablespoons white wine vinegar
1 tablespoon lemon juice
100g softened butter
Bring a wide pan of water to boil, add a dash of vinegar and a teaspoon of salt. Reduce water to a simmer. Crack one egg at a time on to a saucer and gently drop egg into the boiling water, repeating until all eggs are in the water and cook for two to three minutes. Remove from water with a slotted spoon and place in cold water to stop poaching process. Place on paper towel to remove excess water.
This can be made in advance and reheated over a pan of hot water. Into small saucepan, place all ingredients, except the butter. Whisk together over a medium heat until sauce has thickened. Remove from heat and add more seasoning if required, then whisk in butter.
Assemble dish by placing poached eggs on the toast and pouring over Hollandaise sauce. For a more substantial dish, serve with crispy bacon or Parma ham before pouring over sauce.