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Serves 8
4 egg yolks; 55gm
2 tbsp orange juice
Zest or ½ orange
250gm unsalted butter; soften
Sea-salt& pepper
Juice of ½ lemon
Benedict
6 slices of cooked smoked bacon
6 whole eggs
Toasted Turkish bread
Orange zest and Italian parsley leaves for garnish
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Use a stainless steel mixing bowl over simmering water. Whisk yolks, juice and zest until thick and smooth. Slowly add butter, whisking all the time until all the butter has been incorporated. Add salt, pepper and lemon juice to suit your pallet.
Gently poach eggs in just boiling water with 2 tbsp vinegar for 3 minutes. Grill bacon until crispy then toast Turkish bread until golden. To serve; place a layer of grilled bacon on toasted Turkish bread topped with a poached egg and dollop of hollandaise garnished with zested orange and parsley leaves.
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