Egg & Bacon Benedict with Soy Hollandaise
TOTAL TIME
18min
-
PREP TIME
8min
-
COOK TIME
10min
-
SERVES
2
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Ingredients
- 1 tablespoon rice wine vinegar
- 2 egg yolks
- 150g butter, melted, cooled
- 1 tablespoon lemon juice
- 60ml Kikkoman soy sauce
- 4 eggs
- 100g streaky bacon
- 2 English muffins, cut in half
- Avocado, thinly sliced, to serve
Method
- For the hollandaise sauce, combine the vinegar and egg yolks in a food processor, very slowly adding the butter. Add lemon juice and soy sauce. Transfer to a bowl, cover and leave to sit. ( You can use a prebought hollandaise, just mix in the soy sauce in a blender and heat as normal)
- To poach the eggs, fill a saucepan with water to two-thirds full. Add a pinch of salt. Bring to a boil, then reduce to medium-low heat. Stir the water until a whirlpool forms. Break the egg into a saucer, and then slide into the water. Cook, without stirring for 3-4 minutes, depending on desired consistency. Remove to a plate with a slotted spoon. Repeat with remaining eggs.
- Cook bacon in a frypan or the oven, cook to the desired texture.
- Toast English muffins until golden brown. Top with bacon, avocado and eggs. Drizzle with soy hollandaise sauce. Serve.
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