There's something wonderful about eggs benedict.
The crisp fluffiness of the toasted english muffin,
the salty crispiness of the bacon,
a poached egg with deliciously runny yolk,
topped off with a sharply unctious hollondaise sauce and sprinkle of paprika
Mixing the beautifully runny yolk with the sauce together is just heaven
Pair it with a nicely chilled glass of Chablis and it is très magnifique.
text and pictures by stuartcturnbull