Eggs Benedict on cauliflower muffins with chipotle hollandaise

Vanessa Lewis

Brunch is my favourite meal of the day, especially when it’s looking like this. The homemade hollandaise really takes this to the next level.

Ingredients

8	Cauliflower muffins, see link to recipe below
16 rashers	Streaky bacon, crispy (Main)
8	Eggs, poached (Main)
4 servings	Hollandaise sauce, use the recipe below to feed four (Main)

Hollandaise sauce

1 cup	Malt vinegar
½ cup	White wine
½ tsp	Black peppercorns
1	Bay leaf
2 Tbsp	Tarragon
4	Free-range egg yolks (Main)
225 g	Butter
2 Tbsp	Smoked chipotle ketchup, optional

Directions

1. Reheat the muffins in a lightly oiled pan.
2. Take four serving plates and place two muffins on each plate.
3. Place two bacon rashers on each muffin.
4. Place a poached egg on each muffin then top with the hollandaise sauce.

For the hollandaise:

1. Take a saucepan and add the vinegar, white wine, peppercorns, bay leaf and tarragon, reduce to 2 Tbsp.
2. Melt the butter.
3. Place another saucepan over a bain-marie (making sure the base of the saucepan doesn't touch the boiling water).
4. Add the egg yolks and reduction liquid, whisk together quickly.
5. In a slow, steady stream add the melted butter, continuing to whisk until the sauce comes together and is smooth and creamy.
6. Remove from the heat and add the chipotle ketchup (optional).

Find the recipe for the

cauliflower muffins here

.