A popular favourite for cafe brunches is the classic Eggs Benedict. It is an egg-lovers' dream to watch the molten yolk flow out, mix with the rich hollandaise sauce, and moisten the cracks of the toasted muffins. Talk about #foodporn. This recipe might be daunting, but the key to preparing a successful Eggs Benedict is timing, and having the ingredients readily at hand.

Prepare this for brunch and you would not need to pay for an overpriced Eggs Benedict at cafes. It's great for a lazy morning breakfast date with your partner, and the both of you can dine in the peace and quiet of your own home, while still in big comfy pajamas! For the extra ambitious, you can even serve it with a side salad and cup of coffee/tea.

The "scariest" part about this recipe is getting that perfect poached eggs. One important part is using fresh eggs, which will help to keep the egg whites together and wrap perfectly around the yolk. A really fresh egg will sink and lie flat on its back, whereas one that isn't so fresh tend to stand upright or even float. Also, adding a dash of vinegar into the boiling water will help to make the perfect poached eggs. Finally, the timing. 3 minutes in slow boiling/simmering water will give you a nice and molten yolk. Too early, and your eggs will be undercooked. Too long, and you'll get a hard boiled egg. So keep your eyes on the clock!

To make your life easier, you can even poach eggs the day before (maybe 2 minutes of poaching, instead of 3), submerge in cold water, and keep in the fridge. To reheat, transfer to a bowl of hot water for a few minutes just before serving. This way, all you have to do upon waking up is to prepare the hollandaise sauce (trust me, you can do it too!) and the muffins plus ham/bacon/smoked salmon.

Once you've nailed the poached eggs and sauce, Eggs Benedict will be an easy feat. You'll be sure to impress whoever you're serving this to. Enjoy your lazy eggs benny morning!

EGGS BENEDICT RECIPE
by Sumopocky

Serves 2 portions
(2 poached eggs per portion)

Ingredients
[For Hollandaise Sauce]
2 Egg Yolks
75g of Unsalted butter, melted
1 tsp of Lemon juice
Pinch of Pepper and Salt (to taste)

[For Poached Eggs]

[For the Remaining Recipe]
2 English Muffins, halved
4 Slices of Ham/Bacon/Smoked salmon (your choice!)

Directions
[For Hollandaise Sauce]
1. In a heatproof bowl, whisk the egg yolks and lemon juice until they become creamy and pale.
2. Place it over a pot of simmering water and whisk constantly while streaming in the melted butter until the mixture thickens.
3. Remove the sauce from the heat and add salt and pepper to taste. Set it aside and keep some of the simmering water to thin out the sauce if needed. This is because if the hollandaise sauce thickens up too much as it sits, the hot water will help to thin it out.
[For Poached Eggs]
1. Fill half a 30cm deep pot with water and vinegar, and bring to a slow boil.
2. Break each egg in a 4 separate small bowls. This makes it easier to poach the eggs.
3. When the water starts to boil, use a spatula and stir to create a mini whirlpool. Then, gently drop the eggs one at a time and cook for about 3 minutes. If you are skilled, you can poach them together. However, I prefer to poach them one at a time as I find that easier.
4. When the eggs have finished cooking, use a fine mesh strainer and gently swirl it around until all the excess white is drained away. Then, remove the eggs gently with a large ladle and let them rest on a kitchen towel.

[For the Remaining Recipe]
1. Meanwhile, spread butter on each side of the English muffins, and toast them (using a toaster or frying pan on medium heat).
2. In a frying pan greased with some butter, fry the ham till they start to brown. This is optional but I like my ham served warm. You can also use bacon or smoked salmon for this!
3. To assemble, place a slice of the toasted English muffin on a plate, add the ham and poached egg, and dress with a generous ladle of hollandaise sauce. Your brunch is done!