Eggs Benedict



Step 1
Preheat oven to 100C. Line an oven tray with foil. Heat oil in a large non-stick frying pan over medium heat. Add half the bacon and cook for 5-6 minutes, turning once, or until golden and crisp. Transfer to lined tray. Repeat with remaining bacon. Place into oven to keep warm.

Step 2
For sauce, whisk yolks and lemon juice together in a small heatproof bowl. Place bowl over a saucepan of barely simmering water (make sure bowl doesn't touch water). Add 1 piece of butter. Whisk until melted. Continue adding butter, 1 piece at a time, whisking after each addition, until sauce starts to thicken. Once this happens you can add 3-4 pieces at a time, continuing until all butter has been added. If bowl gets too hot remove from heat and continue adding butter, then return to pan. If sauce is too thick, add a little hot water. Season to taste with salt and pepper.

Step 3
Place toast on plates. Top with bacon and poached eggs. Spoon over hollandaise sauce and sprinkle with tarragon. Season to taste. Serve.