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Digital Subscriptions > Delicious Magazine > May 2018 > EGGS BENEDICT

EGGS BENEDICT

Who invented eggs benedict is a matter for debate, says Debbie Major – but what’s not up for argument are the ingredients: two lightly toasted English muffin halves, good bacon, poached eggs and velvety hollandaise. It’s the best way to kick off a long weekend

THE MASTER RECIPE

SERVES 4. HANDS-ON TIME 50 MINUTES

MAKE AHEAD

Lightly poach the eggs a few hours in advance and keep covered in the fridge. Drop into simmering water to reheat.

8 maple-cured back bacon slices

1 tbsp white wine vinegar

4 English muffins

8 large, very fresh free-range eggs (see Debbie’s tip, right)

1 tbsp chopped chives

FOR THE HOLLANDAISE SAUCE

225g unsalted butter, plus extra, softened, to spread

2 large free-range egg yolks Juice ½ lemon

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About Delicious Magazine

Enjoy a bank holiday bonanza with the May issue of delicious. – there's the ultimate rainproof picnic, global dishes from Ravinder Bhogal and a crayfish feast from Gill Meller. With new recipe ideas for pesto and asapargus, a Cornish crab rarebit and herby saddle of lamb, spring has truly sprung. After the strong comes the sweet – three bakes fit for a Royal wedding, an insanely good rhubarb, lime and ginger custard tart, and Nutella doughnuts. That’s why delicious. is the UK’s best food magazine.