Eggs Benedict McMuffins
Lockdown has hit hard, and I'd be lying if I didn't miss the odd cheeky drive through experience. One thing this time at home has been good for though is creating space for creativity in the kitchen, so it seemed like an utterly appropriate time to give one of my favourite fast-food breakfast items a try. These homemade eggs Benedict mcmuffins are dangerously delicious, with lashings of homemade hollandaise sauce sitting amongst layers of crisp bacon, baby spinach, just-melted cheese, egg and a slightly rogue addition; smokey tomato chutney.
Timing is everything when making these bad boys! I started off with the hollandaise, debatably the most challenging element of this recipe. If you're new to making hollandaise at home it can be a little intimidating, but all you need is three ingredients and a little patience. If it boils down to the hollandaise falling into the 'too hard basket', don't worry, there are plenty of pre-made options available at the supermarket! Once this is done, all you need to do is prepare the remaining elements on you're ready to dive in. Give these a try next time you need a brunch pick-me-up, I promise that you won't regret it!
Timing is everything when making these bad boys! I started off with the hollandaise, debatably the most challenging element of this recipe. If you're new to making hollandaise at home it can be a little intimidating, but all you need is three ingredients and a little patience. If it boils down to the hollandaise falling into the 'too hard basket', don't worry, there are plenty of pre-made options available at the supermarket! Once this is done, all you need to do is prepare the remaining elements on you're ready to dive in. Give these a try next time you need a brunch pick-me-up, I promise that you won't regret it!
PREP TIME: 15 minutes | COOK TIME: 30 minutes | SERVES: 4
Ingredients
Hollandaise:
3 egg yolks
15ml lemon juice
100g butter, melted
2-3 Tbsp boiling water, if required
McMuffins:
4 bacon rashers
4 eggs
4 English muffins, split in half
2 Tbsp tomato chutney or relish
4 slices cheddar cheese
1 cup baby spinach leaves
Hash browns, to serve
Hollandaise:
3 egg yolks
15ml lemon juice
100g butter, melted
2-3 Tbsp boiling water, if required
McMuffins:
4 bacon rashers
4 eggs
4 English muffins, split in half
2 Tbsp tomato chutney or relish
4 slices cheddar cheese
1 cup baby spinach leaves
Hash browns, to serve
Method
- Preheat your oven to 200 degrees celsius fan bake. Place the egg yolks and lemon juice in a large heatproof bowl, and whisk until smooth. Set over a pot of gently simmering water, ensuring the water is not touching the base of the bowl.
- Whisk continuously while slowly streaming the melted butter into the sauce; removing from the heat and adding a dash of hot water if the hollandaise is looking to thick. Once all the butter has been incorporated and the hollandaise has thickened, transfer to a bowl* and cover with a tea towel to keep warm.
- Lay the bacon rashers on a lined tray, and place into the oven to cook for 10-15 minutes or until golden and crispy.
- Place a pan over a medium heat with a generous drizzle of oil. In greased egg rings or directly in the pan, fry the eggs until cooked to your liking; covering with a lid if needed.
- Toast the english muffins. Spread relish across half of the muffins, then top with a slice of cheese. Place into the oven for a few minutes to allow the cheese to melt. To assemble the muffins, lay the cooked eggs on top of the melted cheese. Top with bacon, followed by a generous spoonful of hollandaise and baby spinach.
- Spread hollandaise onto the muffin lids, then place on top to complete the mcmuffins. Serve alone or alongside crispy hash browns and enjoy.
