I’m a breakfast-for-every-meal sort of girl.

Most days, that means endless slices of buttered toast and bottomless cups of tea.

But my prefered option remains a cooked breakfast or -even better yet- an egg-focused brunch feast.

Now, I know brunch has been taking the restaurant world by storm these past few years. But in my opinion, the best ones are the ones you cook at home.

Pyjamas on, sleeves rolled up, slurping the largest cuppa known to man as you go.

Not to blow my own horn, but I’m rather egg-celent at scrambled eggs myself.

However, I’m not egg-xactly as well-versed in the king of brunch dishes – eggs Benedict.

Not to worry though – turns out it’s actually quite easy!

…especially when the lovely team at The Avenue Cookery School* shows you all the tricks to making cracking eggs Benedict at home!

The Avenue’s brunch masterclass starts, as all good (French?) stories do, with warm pastries…

…and bottomless Bloody Marys!

Egg-cited yet? Well, that’s just the beginning!

Next up: day-dreaming about the incredible kitchen equipment and considering moving in immediately.

Put on your apron & get cooking!

First things first: make a hollandaise sauce.

Here’s what you’ll need for two:

• 2 egg yolks
• 2 capfull white wine vinegar (this one is a-ma-zing!)
• 100g unsalted butter, cubed
• sea salt to taste

Start by whisking together the egg yolks and vinegar in a small bowl.

Place the bowl over a double boiler and whisk it continuously until it starts thickening.

You’ll want to keep the temperature under control so the yolk doesn’t overcook.

When your whisk starts leaving marks, reduce the temperature further and whisk the butter in cube by cube.

Remove the hollandaise from the heat and season with more vinegar and salt.

… and maybe a little bit of the good stuff if you’re feeling fancy!

Set aside and get cracking on your poached eggs.

You’ll need to make two per person and the fresher the better (hint hint)!

In a large, deep saucepan, heat up about 4 inches of water to a small boil, then reduce the temperature slightly.

Crack your eggs and place each one in a small recipient, leaving the very liquid part of the white behind.

Use your whisk to create a deep vortex in the middle of your saucepan.

Once the surface of the water is almost back to being flat, lower one egg into the water and cook for about 3min.

Remove the egg with a slotted spoon and repeat with the remaining eggs.

Meanwhile, get everything else ready.

Toast your muffins, slice your avocado, fry your bacon…

Pile your toppings of choice onto the English muffins.

Top with a perfectly poached egg.

And a good drizzle of truffle hollandaise.

Sprinkle with chopped fresh herbs (parsley’s great with bacon and chives with salmon/avocado).

Add a little crack of black pepper or a little bit of aleppo pepper.

Step back to admire your handy work.

Reward yourself another bacon-dusted Bloody Mary… or maybe a cup of egg-spresso?

Dig in and be ready to bacon some hearts…

It’s quite the egg-straordinary brunch dish after all!

 

Want to become a Benedict egg-xpert? Head to the Avenue’s Sunday Brunch Club for the ultimate brunch masterclass. You’ll learn how to make the perfect Eggs Benedict with a side of bottomless Bloody Marys in a fun and welcoming environment. A great way to start Sunday to get you in shape for the rest of your weekend!

*I was a guest of The Avenue for their Sunday Brunch masterclass preview. All pictures, opinions and egg obsessions my own.