Not Quite Eggs Benedict

• 2 eggs
• 2 Tbsp milk
• 1 Tbsp chopped parsley
• Salt
• Black pepper
• 4 slices bacon
• ¼ cup butter, melted
• 1 Tbsp cold water
• 2–3 tsp lemon juice
• Cayenne pepper
• Crusty bread
• 1 Tbsp maple syrup (optional)

Ingredients for 2 servings (380 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Eggs: Separate eggs. Mix whites with milk and parsley, then add salt and pepper. Beat with a fork until slightly bubbly. Set aside.

2. 2

   Cook bacon on medium-high heat in a large, nonstick skillet and set on paper towels or napkins to drain. Pour off all but 1-2 tablespoons fat. Turn heat down to medium-low and add egg whites.

   Stovetop
3. 3

   Hollandaise sauce: As the egg whites cook, mix egg yolks with water in double boiler on medium to medium-high heat. The water in the double boiler should simmer, not boil. Stir constantly with a fork until yolks increase in size and thickness and turn a pale, opaque yellow.

   Stovetop
4. 4

   Remove from heat and slowly stir in melted butter. Then add lemon juice and salt and cayenne pepper to taste.

5. 5

   Place cooked egg whites on a plate, top with bacon, then cover with Hollandaise sauce. Serve with warm crusty bread for dipping in the sauce.