Eggs Benedict
Prep time : 15 minutes | Cook time: 20 minutes | Makes 2 servings
WHAT YOU’LL NEED
2 english muffins
1 handful spinach
6 slices bacon
4 eggs
feta cheese
FOR THE SAUCE
4 egg yolks
1.5 tbsp freshly squeezed lemon juice
1/2 cup melted butter
pinch of salt and pepper
INSTRUCTIONS
Prepare the Sauce: In a small saucepan, whisk together the egg yolks and lemon juice until doubled in volume. On very low heat, slowly drizzle in the melted butter while continuing to whisk until the sauce thickens and doubles in volume. Be careful not to let the eggs get too hot, as this will curdle the sauce. Season with salt and pepper to taste. If the sauce becomes too thick, add a splash of warm water to adjust the consistency.
Poach the Eggs: Crack each egg into a small bowl and set aside. In a large pot of simmering water, stir with a spoon to create a vortex. Slowly drop one egg at a time into the center of the pot and do not touch for 3-4 minutes. Only cook two eggs at a time. Once the eggs are done, use a slotted spoon to remove the poached eggs and set aside.
Toast the English Muffin: While the eggs are poaching, toast your English muffin until golden brown.
Cook the Bacon: In a skillet over medium-high heat, cook your bacon slices until crispy and cooked through.
Assemble: Start layering with the toasted English muffins, followed by a few spinach leaves, bacon, poached egg, sauce, and a crumble of feta cheese. Season to finish and serve immediately.
