Katie’s Eggs Benny

The perfect egg brunch on a student budget by Katie Sewell.

(Serves 1)

Ingredients :

• 125g butter
• 4 eggs
• Splash of white wine
• Vinegar
• 2 rashers of bacon
• 1 English muffin
• Fresh flat-leaf parsley

Method:

1. Slice the English muffin in half and toast.
2. Fry your bacon rashers until cooked and crispy. Place on top of muffins.
3. Meanwhile, poach two eggs in a saucepan of salted, boiling water. (Tip: crack your eggs into a teacup first and tip into the water). Drain and place on muffins.
4. Heat a saucepan of water over the hob. Place a heatproof or pyrex bowl over the saucepan of water.
5. Whisk two egg yolks and a splash of vinegar in the bowl over the heat. Slowly add melted butter and whisk, until you get the thick consistency of hollandaise sauce.
6. Top poached eggs with a good spoonful of hollandaise on each.
7. Garnish with parsley and a good crack of black pepper and sea salt.