Maddy’s Special Sunday Eggs Benedict

I don’t train on Sunday. It’s important for my enjoyment of running that I take one day off a week – this gives my brain a chance to focus on something else, and my body the rest it needs!

When I’ve got a slow morning, I like to make a good breakfast – something that takes a little time and feels special. Eggs Benedict scratches that itch! I used Burnbrae’s Naturegg Solar Free Range eggs to make this benedict. They’re delicious and produced by chickens that live in solar-powered barns, so you can feel good about the sustainability of the choice you’re making.

Serves: 4

Ingredients:

Hollandaise Sauce

4 Naturegg Solar Free Range eggs, egg yolks only

Dash of white wine vinegar

½ cup butter, melted

1 lemon

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12 strips bacon

4 Naturegg Solar Free Range eggs, whole eggs

4 English muffins

Chopped dill or chives

Salt and pepper

Directions:

1. Make your hollandaise! This is the trickiest step and requires some concentration. Use a double boiler, with barely simmering water. Place yolks and white wine vinegar in the bowl and whisk until thickened and doubled in volume. Be sure to keep your heat low, so you don’t scramble the eggs! Slowly add your melted butter. Once incorporated, set aside and whisk occasionally.
2. Now cook your bacon and eggs. Cook bacon to whatever level of crispiness you prefer!
3. Bring a pot of water to a simmer and create a vortex. Pour a cracked egg into the centre of the swirl. Let cook for 5 minutes. Repeat with the rest of your eggs.
4. Toast your English muffins and assemble! Start with bacon, then egg. Before adding your hollandaise on top of the egg, squeeze 1 lemon into the sauce and stir. Top with herbs of your choice. Enjoy!

Maddy Kelly

800m Runner & Olympian