Seriously Easy Eggs Benedict

Recipe by Molly
at missmollymakes.com

5 from 1 vote

Wow your friends and family with this simple & delicious brekky recipe!

Prep Time15

Cook Time15

Total Time40

Servings: people

Calories: 771kcal

Combine the egg yolks and cold water in a heat-proof mixing bowl and whisk for 1 to 2 minutes, until the mixture is light and foamy. Whisk in a little of the lemon juice.
Place the bowl directly on top of a saucepan of simmering water. Do not allow the water to come in contact with the bowl. Whisk the eggs for 1-2 mins until they're slightly thickened.
Slowly trickle the melted butter while whisking constantly. The slower the better. Remove the bowl from the heat if necessary.
After you've added all the butter, season to taste with salt, pepper and a touch of lemon juice if necessary.
The finished sauce will have a smooth, firm consistency. If it's too thick, adjust by whisking in a little warm water.

Half fill a large saucepan with water and add 1-2 tbsp vinegar. When it starts to boil, lower temp to a simmer. Gently crack eggs into pan and gently swirl water. Cook for 2-3 minutes or until soft to touch. Remove with slotted spoon and set aside.

Sauté bacon in a pan — soft or crispy — however you prefer
Plate toasted bread/croissants, spread with a little butter and add spinach. Place bacon on top of each slice, top with a poached egg. Drizzle warm hollandaise sauce.
Garnish with fresh chopped parsley. Enjoy!