Mary Berry's tip for making 'classic' eggs benedict recipe at home

dailyrecord.co.uk:

The eggs benedict is often seen as a daunting morning dish, so tough to perfect that plenty of people prefer to savour it at a cafe rather than attempt it at home.

Yet if you're keen to whip up this scrumptious meal yourself, famed cook Mary Berry offers an approach in her book "Classic," released in 2018, which encompasses a worry-free method for poaching eggs.Mary advises: "A classic dish, such a treat to have when eating out but thought to be tricky at home it needs care but is well worthwhile, have a go!

Use smoked bacon if liked."When tackling eggs benedict, Mary's key piece of advice is to stay calm when slipping the egg into the simmering water, noting: "The egg white will naturally spread out, but it comes together as it cooks, and you can tidy the edges at the end when the cooked egg is draining on kitchen paper."To get the hollandaise sauce just right, she suggests whipping it up with a hand whisk to ensure the texture is spot on.200g (7oz) baby spinachEight thin rashes of smoky bacon, if using For the hollandaise sauce: 100g (4oz) unsalted butter, meltedSalt and freshly ground black pepperKick off by frying the bacon for about four or five minutes until it is crisp, then put it aside to stay warm.Start by preparing the hollandaise sauce.

In a medium bowl, whisk together the yolks and vinegar until well combined. Place this bowl over a saucepan of gently simmering water.Slowly add the melted butter in a thin stream, continuously whisking over the heat, until the sauce thickens and takes on a glossy appearance.