Eggs Bagel Benedict
Making a batch of this easy hollandaise (which is near on impossible to split!) is a cinch and best done with a stick blender. Making a hollandaise this way is slightly runnier than one that you whisk over the stove but with a lot less fuss.
Ingredients
For the blender hollandaise:
3 egg yolks
1 tablespoon lemon juice
250g butter, melted
2 tablespoons finely chopped herbs such as chives, parsley or tarragon
To Serve:
4 Bagels
Kiwi Middle Bacon
4 eggs
Method
For the blender hollandaise:
Put the egg yolks into a stick blender jar with the lemon juice. Pulse to mix together then add the butter in a slow, steady stream until the sauce is thick and emulsified.
Season with salt and freshly ground black pepper, add the herbs and keep warm until required in a warm, not boiling, water bath
To Serve:
Split the bagels in half and toast. Fry the bacon until crisp. Poach the eggs in boiling salted water with a dash of vinegar until cooked through.
Put the bagel bases on plates, top with bacon, then the eggs, and spoon over the hollandaise, leaving the bagel tops slightly askew