Described as a “classic” dish, Mary Berry says eggs Benedict is “such a treat” whether eating out or at home.
While people might have the idea of making eggs Benedict as tricky to do, Mary Berry encourages home cooks to “have a go”.
When you know what you’re doing, it’s hard to go wrong with making such a delicious meal.
The iconic chef said: “It needs care, but is well worthwhile.” Depending on skill levels, the eggs Benedict can take anywhere from 15 to 25 minutes to make.
Here’s how to make the legendary eggs Benedict with spinach by following Mary Berry’s recipe.
Mary Berry’s eggs Benedict with spinach recipe
Serves: four people
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 black pepper
Method
Fry the bacon for four to five minutes until crisp, in a dry, nonstick frying pan over high heat or under the grill, then set aside to keep warm.
To make the hollandaise sauce
Use a hand whisk to whisk the yolks and vinegar together in a medium bowl until blended.
Mary Berry explained: “Using a hand whisk for making the hollandaise sauce gives better control over the final texture – you don’t want it to be whipped and become too thick to pour.”
Back to the method
Set the bowl (with the whipped yolk and vinegar) 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.
Bring the same pan up to the boil, adding more water if needed – enough to poach the eggs. Reduce the heat to a simmer and add a dash of vinegar to the water.
Crack each egg into a ramekin or cup, 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. 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 some spinach on top of each muffin half, top with an egg and a spoonful of hollandaise and arrange two bacon rashers in a cross on top. Serve hot.