There’s a song by MC Chris which starts with the words, “Rhyme renegade” that my wife thinks starts by saying, “Eggs benedict”. Anyway. This is a nice 10 minute breakfast/brunch, and an absolute classic. As I had a big pack of crumpets, I used these instead of a muffin. I figure that’s enough to justify naming it after myself. I am an arrogant man.
- Bacon or good ham
- 2 eggs
For the Hollandaise sauce;
- 1 egg yolk
- 1tbsp lemon juice
- 1 heaped tbsp butter
- Spritz cayenne pepper
Get a pan of water on the boil, with a dash of vinegar in it. Heat up a griddle a pan and chuck the bacon in.
Beat together the egg yolk, lemon juice, cayenne and salt together, and melt the butter in the microwave. Slowly add the melted butter to the mixture while beating the mixture till smooth, taking care not to scramble the egg!
Using a slotted spoon, poach the two eggs in the boiling water. When they’re done, place the bacon and poached eggs to the crumpets.
Take the Hollandaise mixture and microwave for 15 to 25 seconds, then beat smooth again and pour over the eggs.
You are a classy 1930s New Yorker, but you just brought in the English to make it brilliant.