JUST how do you make Eggs Benedict, that delicious, creamy, mouth-watering gourmet breakfast delight that’s a meal in itself? English muffins are topped with tomato slices, crispy bacon, perfectly boiled egg with a firm body but a runny yolk, and freshly made Hollandaise sauce… Cut into it with a fork and knife and savor that mouthful that simply bursts with flavor. It’s heaven on earth and, since you’re having it for breakfast, the day is just beginning.
But if you think Eggs Benedict is complicated to make, this yummy breakfast treat is actually easy to make, says the culinary experts behind Hunt’s Tomato Sauce. Just follow this recipe from Hunt’s and impress your family.
8 pcs. thick-cut bacon
8 pcs. English muffins (*or pandesal for variation)
200 ml. white wine vinegar
30 grams chopped onion
3 grams peppercorns
3 grams laurel leaf
6 egg yolks
1/4 pc. lemon, juiced
pinch of salt
125 ml. clarified butter or melted butter
50 ml. mayonnaise
1 pack Hunt’s Tomato Sauce with Lycofiber 115g
8 slices Baguio tomatoes
16 grams alfalfa sprouts or 10 grams parsley
1. Boil eggs for exactly 6 minutes. Remove, let cool, then peel and set aside.
2. Pan-fry bacon and English muffins or pandesal, then remove and set aside.
3. Simmer together white wine vinegar, chopped onion, peppercorns and laurel leaf. Reduce until only one-fourth of the mixture is left. Strain and set aside the liquid.
4. Make the Hollandaise sauce. Whip egg yolks and add the liquid with the lemon juice and salt. Gradually pour in clarified butter while whisking. Add mayonnaise and pour in Hunt’s Tomato Sauce with Lycofiber. Mix well.
5. Assemble muffins on plate, then top each with a tomato slice. Place egg on top and wrap with bacon. Pour Hollandaise sauce over it and top with alfalfa sprouts or parsley.
Serves 4 to 8.