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.

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

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.

This entry was posted in For the Hungry Crew and tagged , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>