Eggs Benedict

Let Benedict lie in while you make this. He looks angelic lying there in just a pair of pyjama bottoms. This will be a lovely surprise for when he wakes up.

6 eggs

2 English muffins

4 rashers of dry cure back bacon

180g butter

1 ½ tbs lemon juice

Champagne (it will be worth it when that look of surprise turns into a cheeky smile)

Make the Hollandaise first. It’s not that hard if you use a food processor. Warm the bowl of the processor with hot water and add 4 egg yolks (you’re not going to use the whites in this recipe) and a pinch of salt.

In a small pan melt the butter and get it hot. Start whizzing and after 30 seconds slowly pour in the butter through the funnel. It should have thickened somewhat. Add the lemon juice and a pinch of white pepper or a dash of Tabasco if you like. Peek round the bedroom door to make sure the processor didn’t wake Benedict up. Keep the Hollandaise warm – don’t chuck the butter pan in the sink just yet – you might need to reuse it to gently warm the sauce through.

Fry the bacon and cut so it will fit on a muffin.

Poach the eggs to your liking. Feel free to use a gadget to keep them a nice shape or trim them if you don’t have one. This, like Benedict, is a work of beauty. He wishes you’d call him Ben, by the way, but he’s so delightfully public school that you can’t help yourself.

Lightly toast the muffin and split it. Put one half on each plate, cut side up. Add the bacon and slide the poached egg on top. I’d let it rest on kitchen paper first as I can’t bear soggy things. Ladle a generous spoonful of Hollandaise on top. A parsley garnish wouldn’t hurt.

Benedict appears as you’re opening the Champagne. He’s wearing one of your T-shirts. His look of surprise turns into that cheeky grin you were looking forward to.  Pour the champagne, handing him a glass as if having it for breakfast was nothing out of the ordinary. Put some Haydn on the CD player and the day (not to mention Benedict) is yours for the taking.