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

Pinch cayenne pepper, plus extra to sprinkle

1 Put the bacon on the grill tray ready for cooking. Half-fill a large pan with water and bring to the boil. Add the vinegar and a pinch of salt. Split the muffins and line a baking tray with kitchen paper.

2 Next, poach the eggs in 2 batches of four. Turn the vinegar water to a very gentle simmer (a few bubbles at the base of the pan, but no more). Break an egg into a teacup, then slide it into the pan. Repeat 3 times, then cook for 3 minutes. Carefully lift out the eggs with a slotted spoon onto the lined baking tray. Repeat with the other 4 eggs. Cover the poached eggs with cling film (or with a large upturned bowl) and set aside – see Make Ahead. Leave the water on a gentle simmer.