I love all meals from scratch, because it tastes fresher and more flavourful, but Eggs Benedict from scratch is on a whole other level. Amazingly, while each aspect of the meal isn’t overly spectacular when tasted on their own, when you plate it all together, it is the most beautiful Eggs Benedict of your life.
Thinly spiralised potato
Mixed herbs to taste
Salt and pepper to taste
Garlic infused olive oil
2 egg yolks
1 Tbsp white wine vinegar
Mingle the ingredients for the Hash Brown in a bowl, then compress into patties with your hands. These won’t hold together extremely well, but that’s okay. Heat olive oil in the pan and shallow fry the hash browns. Keep these warm by wrapping in foil when they are off the pan, or cook these simultaneously to everything else if you have enough burners.
For the hollandaise, melt the butter in a heatproof bowl above boiling water. Whisk egg yolks and white wine vinegar together in a heatproof bowl over softly simmering water, then slowly add in the melted butter. You are best to add this very slowly, just keep the heat low so the egg yolks don’t scramble. It might be a 2 person job. Once this has become a thick sauce, take it off the heat and taste it. If you like the taste of lemon, add a very small amount of lemon juice. If the sauce is too thick, add more lemon juice to thin it. You can also add more butter if this seems like too much lemon for your taste.
Poach your eggs and fry your bacon last, these are the bits you want fresh as. Cook the eggs to your own taste, but personally I prefer them runny.
Plate your meal as hash brown, bacon, eggs, hollandaise. You may also want to add a small garnish like chives.
This recipe is low FODMAP for my diet, but you can always edit it to suit you. Don’t like potato? Change for bread. Don’t like hash brown? Change for mash. Don’t like eggs? Change for mushrooms. Don’t like bacon? Change for salmon.
Enjoy the taste and have fun, it’s not the easiest meal, so it may make time to master.