Devilled Eggs Benedict – need I say more?
This is the perfect little starter with the Summer entertaining season well & truly upon us now.
A wee bit of retro fun but with a modern twist 🙂
Start by hard boiling 6 eggs & peeling those when cool.
Next, whip up an uber easy Hollandaise sauce! First melt 125g butter in a small saucepan, then, in a separate mixing jug, crack in 3 egg yolks (not your hard boiled ones) along with 2 tablespoons of lemon juice & whip out good old Mr Buzzy (aka stick blender) to whaz that up for 30 seconds before pouring the melted hot butter in a very 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! How easy was that?!?!
Grab yourself a nice platter & a mixing bowl. Cut the hard boiled eggs in half, lengthways, then gently remove the yolks with a teaspoon. Bung the yolks in the mixing bowl & arrange the white egg shells on the platter nicely.
Next melt 2 tablespoons of butter gently in a small saucepan 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 ever so generously with salt & pepper.
Whack that luscious eggy mess into a piping bag fitted with a star nozzle & pipe them into the white egg shells on the platter. You could just use a teaspoon also to plop it in the holes.
Finally, fry up 1 finely diced rasher of bacon to sprinkle on top of each egg & there you have it! Two awesome retro classics combined into one Fabuliciouz little mouthful.