Eggs Benedict with bacon & mustard-hollandaise

Ingredients

• 2English muffins
• 4eggs
• 100 gstreaky bacon
• 1 tbspnatural vinegar
• 1 tbspchives — finely chopped
• black pepper — freshly ground
• 2egg yolks
• 100 gbutter — unsalted
• 1 tspDijon mustard
• 1 tbspwater
• ¼ tspsmoked paprika powder
• sea salt — fine, pinch

Method

1. 1

   Melt the butter over a low heat and keep it warm without allowing it to brown.

2. 2

   Fry the bacon in a dry frying pan until crispy. Drain briefly.

3. 3

   For the hollandaise, whisk the 2 egg yolks with 1 tbsp water in a bain-marie until light and creamy. Make sure the bowl does not touch the water.

4. 4

   Slowly add the warm butter in a thin stream while continuously whisking, until a thick, smooth hollandaise sauce forms.

5. 5

   Stir the Dijon mustard, smoked paprika powder, and a pinch of salt into the sauce. Keep the sauce lukewarm.

6. 6

   Bring a large pan of water almost to a boil and add the vinegar. First, crack each egg into a small bowl.

7. 7

   Create a gentle whirlpool in the water and carefully slide the eggs into the water. Poach them for about 3 minutes, so the egg white is firm but the yolk remains runny.

8. 8

   Meanwhile, halve and toast the English muffins until golden brown.

9. 9

   Place some crispy bacon on each muffin half, followed by a poached egg.

10. 10

    Generously spoon the warm mustard-hollandaise over the eggs.

11. 11

    Finish with chives and freshly ground black pepper. Optionally, sprinkle a very small amount of extra smoked paprika powder over the sauce.