WHERE YOUR EXPERIENCE BENEFITS CONSERVATION & THE COMMUNITY 100%
+254 20 2115453
For over 6 years Eggs Benedict has been one of the delicious choices on the Lodge breakfast menu and it has always been one of the favourites. Possibly due to the fact that the eggs are always fresh from Rose’s chickens and the hollandaise sauce is irresistible. Recently Jack Dyer taught Bernard how to poach an egg by dropping then in a whirlpool of boiling water making a round shape that looks more delicious. For those of you who are fans and want to relive a Borana breakfast at home then follow the instructions below.
1. Start with the bacon. Heat a frying pan on medium low heat. Add the strips slowly fry, turning occasionally, until the bacon is browned on both sides. Set aside.
2. Whilst the bacon is cooking, put a large saucepan two-thirds-filled with water onto the heat to boil, add a pinch of salt. Bring the water to a boil again, lower the heat to a bare simmer.
3. To make the hollandaise, melt 10 tbsp unsalted butter. Put 3 egg yolks, a tablespoon of lemon juice, 1/2 tsp salt in a blender, and blend on a medium high speed for 20-30 seconds, until eggs lighten in color. Turn blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste.
4. Poach the eggs. Use a spoon to make a whirlpool in the simmering water and slip the eggs in one at a time into the middle of the whirlpool. The eggs will then poach in a round shape and should take around 3 minutes until they are cooked but the yoke is still runny. Use a slotted spoon to remove from the water.
5. To assemble the eggs benedict, butter one side of your toast. Top with rashers of streaky bacon. Put two poached eggs on top of the bacon and then pour some hollandaise sauce over them. Sprinkle with some paprika and parsley and serve at once with a cooked tomato and some extra crispy bacon!