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Asian Aromatic Base
Asian Master Base
Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Game Glace
Instant Gravy
Jalfrezi Seasoning
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
Signature Veal Stock Reduction
South Indian Style Seasoning
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce
Zesty Chermoula Style Seasoning
Eggs Benedict
PREP TIME: 10 mins
COOKING TIME: 10 mins
SERVES: 4
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
Ingredients...
4 Breakfast muffins
Soft butter for spreading
8 sliced of smoked bacon
Freshly ground pepper
8 Free range hens eggs
100ml Essential Cuisine Hollandaise Sauce
1 tbsp Finely chopped chives
12 Whole chives for garnish
Method...
- Cut the muffins in half and toast the 8 halves, spread with the soft butter.
- Fry the smoked bacon until a little crispy.
- Poach the eggs until the yolk is still runny, in salted water with a little vinegar added.
- Drain and dry the eggs, place on top of the salmon.
- Heat the Essential Cuisine Hollandaise Sauce to 55-60˚c, stir in the chopped chives and spoon over the eggs.
- Garnish with whole chives, serve 2 per portion.
- Your Essential Cuisine Eggs Benedict are ready to serve on warm plates.
