Eggs Benedict

This easy classic brunch dish is sure to give you strength for a full day of sailing or prep it when you’ve got fellow cruisers coming aboard for breakfast.

Ingredients:
2 muffins, cut in half and toasted
4 eggs, poached
8 slices round bacon rashers, fried or grilled until crispy
For the hollandaise:
3 egg yolks
3½ oz butter, cubed
Pinch of nutmeg
1 tsp lemon juice
1 tbsp vinegar
Salt

Prep:  For the hollandaise: 1 Whisk the yolks together with a tablespoon of cold water. Place over a bain-marie and gently heat, whisking continuously. 2 Whisk in a few cubes of butter at a time, allowing the butter to melt before adding further cubes. 3 Continue to whisk until it has formed a thick sauce then remove from the heat. Stir in a pinch of nutmeg and a squeeze of lemon juice. 4 Poach the eggs in water with the vinegar and salt added. 5 To assemble, lay the bacon on the toasted muffin, place a poached egg on top and pour over the hollandaise sauce.

Courtesy of Dick and James Strawbridge a.k.a. The Hungry Sailors.

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