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Eggs Bagel Benedict

Eggs Bagel Benedict

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.

Prep: 10 minutes
Cook Time: 10 minutes
Serves: 4

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.

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:

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