Egg Benedict Recipe Kit Recipe

About this recipe

Enjoy the timeless delight of Eggs Benedict with this easy-to-follow recipe kit. Featuring crispy chicken bacon, velvety hollandaise sauce, and perfectly poached eggs served over toasted multigrain bread, this dish is a brunch classic that never fails to impress. Fresh green garlic adds a subtle, aromatic touch, while a hint of cayenne pepper gives the sauce just the right amount of warmth. Whether you're hosting a weekend gathering or treating yourself to a special breakfast, this recipe is both satisfying and approachable. With simple ingredients and clear steps, you can recreate this restaurant-quality favorite in the comfort of your own kitchen. Perfect for any occasion, it’s a dish that combines rich flavors with a touch of elegance.

Ingredients

• 6 pcs White Eggs
• 100 g Pasteurised Butter
• 250 g Chicken Bacon
• 200 g Table Salt
• 200 g Sub Multigrain Bread

Instructions

1. 1. Start by cooking the alf-farms chicken bacon in a pan over medium heat until crispy and golden brown. Set aside.
2. 2. To make the hollandaise sauce, melt the amul pasteurised butter gently in a saucepan. Keep it warm.
3. 3. In a separate bowl, whisk together 2 egg yolks with a tablespoon of warm water until it becomes thick and pale.
4. 4. Slowly add in the melted butter to the egg yolk mixture, whisking constantly until the sauce is smooth and creamy.
5. 5. Add a pinch of salt and cayenne pepper to taste, and a splash of del monte vinegar. Mix well and set the sauce aside.
6. 6. Bring a saucepan of water to a gentle simmer, add a splash of vinegar, and create a gentle whirlpool.
7. 7. Gently crack the yojana poultry white power eggs into the simmering water, one at a time, and poach for 3-4 minutes.
8. 8. Carefully remove the poached eggs with a slotted spoon and place on a plate lined with paper towels to drain.
9. 9. Toast your choice of bread or English muffins and place a slice of cooked chicken bacon on top.
10. 10. Place a poached egg over the bacon. Drizzle the hollandaise sauce over the egg.
11. 11. Garnish with freshly chopped fresho garlic chives and serve immediately.