One Pan Eggs Bene
Eggs Benedict. On almost any mainstream breakfast menu (at least around Sydney). It's also a favourite of mine for breakfast at home and due to my ambition to minimize washing up, I've figured out how to cook it all in one very small pan!
Ingredients:
2 Eggs
2 slices of Bacon (I use smoked shoulder bacon)
Maille Hollandaise Sauce (this has a touch of lemon in it which adds a beautiful sharpness to the dish)
1 English Muffin halved into 2
An important note: There is no use of butter or oil in this dish. Fry the bacon on a high heat. The fat on the bacon will melt and provide you the necessary fat to also cook the eggs in. Once the bacon is done, remove from the pan, reduce the temperature to low and add the eggs. The eggs will infuse with the bacon fat making them even tastier to eat. Keep cooking the eggs on a very low heat. Turn them over to cook the other side making sure the yolk doesn't over cook and stays runny. Then all you need to do is toast the muffins and assemble. Top with some hollandaise sauce and pepper to taste and wallah!
Add avocado + some lime if you are currently obsessed with avocado like I am :)