Mary Berry's eggs Benedict recipe is a 'treat' you can make at home within 15 minutes
A leisurely morning is the perfect time to indulge in a gorgeously yummy brunch.
You could go out and spend your money to get an eggs Benedict made for you, but Mary Berry's recipe is simple, quick, and better for your finances.
Mary Berry said this "classic dish" is "such a treat to have" at home, whether that's for yourself, your partner, or guests.
While some people might find it tricky to put the eggs Benedict together, it's worthwhile.
"It needs care but is well worthwhile, have a go," enthused Mary Berry, who said her recipe can be cooked within 15 to 25 minutes.
Here's how to make Mary Berry's eggs Benedict with spinach recipe that serves up to four people.
Eggs Benedict recipe
Serves: four
Cook time: 15 to 25 minutes
Ingredients
Eight thin rashers of streaky bacon
Butter, for spreading and frying
Four eggs
Two English muffins, sliced in half
200g baby spinach
For the hollandaise sauce
Two egg yolks
One tsp white wine vinegar, plus extra for poaching the eggs
100g unsalted butter, melted
Salt and freshly ground black pepper
Method
Fry the bacon for four to five minutes until crisp, in a dry, nonstick frying pan over a high heat or under the grill, then set aside to keep warm.
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To make the hollandaise sauce
Hand whisk the yolks and vinegar together in a bowl until blended. Set the bowl over a saucepan of gently simmering water.
Gradually pour in the melted butter in a thin stream, whisking continuously over the heat, until the sauce has thickened and become glossy.
Season with salt and pepper, then remove from the heat, cover the bowl with cling film and set aside.
Poaching the eggs
Bring the same pan up to the boil, adding more water if needed. Reduce the heat to a simmer and add a dash of vinegar to the water.
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Crack each egg into a ramekin, swirl the water with a spoon and then carefully drop into the pan. Leave until the white is just beginning to set and carefully turn with a slotted spoon to form into an oval shape.
Simmer for three to four minutes, or until the white is set and the yolk is soft in the middle. Mary Berry said: "Keep an eye on the heat. If the water starts to bubble again, turn it down to stop it disrupting the egg’s shape."
Using a slotted spoon, carefully lift out and drain on kitchen paper. Toast and butter the muffins and arrange on four plates.
Melt a knob of butter in a frying pan and briefly fry the spinach until wilted, then season with salt and pepper.
Spoon the spinach on top of each muffin half, top with an egg and a spoonful of hollandaise sauce and arrange two bacon rashers in a cross on top. Serve hot.
