Super quick eggs bene for lazy Saturdays in

After a hectic week at work, getting to Saturday morning is like getting to the light at the end of the tunnel.

You sleep in, you make your coffee, you ponder terribly difficult dilemmas like what shall I have for breakfast?

More often than not what you really feel like is a big cooked brekkie, like you'd get at your fav cafe, but at the same time you would really just like to lounge around in your PJs, uggs and bad hair and vegetate. 

What to do?

Never fear, there's a way to have the best of both worlds with these super quick eggs bene for lazy Saturdays in.  You can have your cafe style breakfast without having to leave the comfort of your own home AND it's much easier on the old purse than brunching out.

I used to buy the squidgy packets of hollandaise sauce from the supermarket thinking how clever I was to get to have eggs benedict at home.  Of course, that's still an option if you can't be bothered making the hollandaise yourself but I'm sure like I was, you will be flabbergasted at how simple it is to make. And quick.  And with ingredients you probably already have in your pantry!  Too easy.

I can't think of a better way to say see ya to the week just gone and why hello there weekend.

Super quick eggs bene for lazy Saturdays in

Hollandaise:
2 egg yolks
pinch salt
1 Tbsp lemon juice
70g butter

Makes around 3/4 cup (enough for 3 greedy servings)

For the eggs bene:
2 eggs per person
white vinegar
2 pieces of toast or 1 english muffin split in half per person
butter for the toast/english muffin

1. Bring a small saucepan of water to the boil (around 1/2 full) and turn it down to a simmer.

2. In a bowl that fits over the saucepan but doesn't touch the water, beat, with a handheld beater, the two egg yolks with the lemon juice and salt until a little fluffy.

3. Melt the butter in a pyrex jug in the microwave (around 30 seconds depending on your wattage).

4.  Keeping the beater going, slowly pour in the hot butter in a thin stream.  The mixture should thicken a little.

5.  Put your bowl on top of the saucepan with simmering water and keep beating until thicker and oozy.  When it's starting to look like the consistency of a thick sauce take it off the heat.  It will thicken a little more on cooling.  Taste and season to your taste. 

6.  Crack an egg into a small bowl or a teacup.  In the simmering water you used to heat the hollandaise, add a splash of white vinegar.  Lower the edge of the bowl/teacup into the water letting the egg go a little white.  Gently tip the egg out.  Repeat with the remaining eggs.  Turn the heat off and cover for 4 minutes for runny yolks, around 6 minutes for set yolks.

Now there are many theories on how to poach eggs, some people swirl the water, some don't, some add the vinegar, some don't - this method has works for me every time so give it a go and see if it works for you!.

7.  Put your toast in the toaster as the eggs are cooking.  Butter up while still hot and plate up.  Scoop your eggs out with a slotted spoon and place on top of toast, spoon your hollandaise on top.  If the hollandaise has gone cold, just reheat it by whisking over the pot of simmering water (after the eggs have come out of course!).

8.  Eat your eggs bene, sip on your coffee and put your feet up.  You deserve it.