Eggs Benedict

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Eggs Benedict - a Poached Egg on a slice of Bacon and Brioche coated with Hollandaise Sauce - delicious

one egg per person (up to four) plus three eggs for the Hollandaise Sauce

Bring one part malt vinegar and three parts of water to a low simmer in a saucepan. Break the eggs to be poached into small bowls and pour into the vinegar water. Use a spoon to swirl the whites around the eggs. Cook for 2½ minutes, then remove with a slotted spoon and put gently into a bowl of cold water.
Cut slices from the brioche loaf and cut into rounds of around 3 inches/8 cms Picture . Prepare the Sauce Hollandaise Recipe and put to one side stirring from time to time.
Very lightly grill the rounds of brioche Picture . Grill the bacon and place on the brioche Picture . Put the poached eggs into some fairly hot water for a few minutes, and then place them on top of the bacon Picture .
Put the egg/bacon/brioches under a low grill for a few minutes to ensure they are hot. Carefully re-warm the Hollandaise and pour (more neatly than me) over the eggs. Add some mint as a garnish and serve immediately.

Serve with:
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