Eggs Benedict Breakfast

My version of a classic English breakfast – poached eggs on crispy smashed potatoes and well-seasoned mushrooms with a dollop of rich, lemony hollondaise sauce. Pair it with a salad for a nutritious start to the day!

Prep time: 10 minutes

Cook time: 25 minutes

Yield: 2

Ingredients

• Hollandaise sauce
  • 4 egg yolks
  • 1 tbsp freshly squeezed lemon juice
  • 1/2 cup unsalted butter, melted
• 2 eggs, poached
• 2 cups button mushrooms
• 2 cups yukon potatoes
• 2 cups salad of choice

Directions

1. Whisk egg yolks and lemon juice in a mixing bowl vigorously until mixture has thickened and doubled in volume.
2. Place mixing bowl onto double broiler under low heat and keep beating continuously with whisk, avoiding eggs from cooking.
3. Slowly add in melted butter while whisking continuously and vigorously until sauce has thickened and doubled in volume.
4. Remove from heat and mix in salt. Cover and leave aside in a warm place.
5. In a small pot, boil water. Gently crack an egg into boiling water and cover pot with lid for around 2-3 mins under low-medium heat. Transfer poached egg onto plate lined with paper towel. Sprinkle salt and pepper. Repeat for all the eggs.
6. In a pan, cook bacon for 3-4 mins each side until crispy and golden brown. Transfer onto plates.
7. Using leftover bacon oil in the pan, add asparagus and cook for 5-7 mins until tender. Sprinkle salt and pepper.
8. Putting it together: gently place bacon, asparagus, and poached egg onto toasted bread and using a ladle, cover poached egg with Hollandaise sauce.
9. Serve and enjoy!