Devilled Eggs Benedict

A wee bit of retro fun with a modern twist is just perfect to kick start the day.

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Start by hard boiling 6 eggs & peeling those when cool.

Next whip up an uber easy Hollandaise sauce by melting 125g butter in a small saucepan. Then pop 3 egg yolks & 2 tablespoons of lemon juice in a jug & whip out good old Mr Buzzy (aka – stick blender) to whaz that up for 30 seconds before pouring the melted hot butter in a thin stream whilst constantly blending. Just keep going until you reach that milky residue at the bottom of the pan & tip that out, not in the sauce though!

Grab yourself a nice platter & a mixing bowl. Cut the hard boiled eggs in half, lengthways, then gently remove the yolks with a teaspoon. Pop the yolks in the mixing bowl & arrange the white egg shells on the platter nicely.

Next melt 2 tablespoons of butter gently in the small saucepan again over a low heat. Add in 2 teaspoons of the hollandaise sauce, 2 teaspoons of tomato sauce, 2 teaspoons of Worcestershire sauce & 1 teaspoon of mustard powder. Heat that up stirring well to combine.

Meanwhile, mash up the egg yolks with a fork & then pour in the saucy mixture, add in some cayenne pepper to taste then season with salt & pepper.

Pop that luscious eggy mess into a piping bag fitted with a star nozzle & pipe them into the white egg shells on the platter.

Fry up 1 finely diced rasher of bacon to sprinkle on top of each egg & there you have it! Two fabuliciouz retro classics combined into one awesome little mouthful.

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