PORK CRAKLING
With Eggs Benedict
Chef Matthew Brownie made up this tasty dish in minutes!
Ingredients
- 2 English muffins
- 4 large eggs
- 4 slices Irish bacon
- Vinegar , just a splash
For the Hollandaise sauce
- 4 Tablespoons butter
- 4 egg yolks
- 1- 2 Tablespoons lime juice
- 1 Tablespoon heavy whipping cream
- salt and pepper (to taste)
Method for the Hollandaise sauce
- Melt the butter in a small saucepan. In a separate small bowl, beat the egg yolks. Mix in lime juice, whipping cream, and salt and pepper.
- Add a small spoonful of the hot melted butter to the egg mixture and stir well. Repeat this process adding a spoonful at a time of hot butter to the egg mixture.( Adding the butter slowly, a spoonful at a time, will temper the eggs and ensure they don’t curdle).
- Once the butter has been incorporated, pour the mixture back into the saucepan. Cook on low heat, stirring constantly, for just 20-30 seconds. Remove from heat and set aside.
Ingredients
- 2 English muffins
- 4 large eggs
- 4 slices Irish bacon
- Vinegar , just a splash
For the Hollandaise sauce
- 4 Tablespoons butter
- 4 egg yolks
- 1- 2 Tablespoons lime juice
- 1 Tablespoon heavy whipping cream
- salt and pepper (to taste)
To poach the eggs
- Fill a medium size pot with about 3 inches of water. Bring the water to a boil and then reduce heat until it reaches a simmer. You should see small bubbles coming to the surface but not rolling.
- Add a little splash of vinegar to the water (this is optional, but it helps the egg white to stay together once it is in the water).
- Crack one egg into a small cup (I use a measuring cup). Lower the egg into the simmer water, gently easing it out of the cup.
- Cook the egg in simmering water for 3-5 minutes, depending on how soft you want your egg yolk. Remove the poached egg with a slotted spoon.
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