If you enjoy the Bottomless Mimosa brunch deal at Cause Effect as much as we do, then we invite you to recreate one of the Waterfront’s best benedicts and reminisce about the good old days.
Below you will find Cause Effect’s recipe for Eggs Benedict. Scroll down to see our lockdown version.
The Cause Effect Way
- 2 poached eggs
- 2 strips of crispy bacon
- English muffin split in half and toasted.
- micro herbs or something green.
There are various ways to poach the eggs but we do it directly in water – you can youtube this if need be.
It is really all about the gravy – in this case, the hollandaise sauce – this is the Cause Effect recipe below.
- 3 egg yolks
- 250g butter
- 100ml reduction
- 1tsp salt
- In a blender place reduction, egg yolks and salt
- Blend in the hot butter until emulsified
When Warren, also known as the #KitchenKaptain at Drinksfeed, recreated the recipe, he had to make do with the ingredients at hand and got really creative! Below is his version of the eggs benedict at Cause Effect, perfectly poached eggs and all.
- 250ml Woolworth Dry White Wine
- 80 ml apple cider vinegar (instead of white wine vinegar)
- 1/2 onion, sweated
- 10g black pepper
- 1 bay leaf
Reduce all ingredients to half in a pan over medium heat.
- 2 egg yolks
- 125g butter, melted
- 50 ml reduction
- 1/2 tsp salt
Instead of streaky bacon, #KitchenKaptain opted for diced bacon – fried to a crisp! This bacon sub gave his recipe a one-up in the game. Let’s face it, streaky bacon on an eggs benedict is always a mission to cut and most of us end up ripping the entire work-of-art apart.
The Poached Eggs
Refer to Captain Kurt’s tips.
The Engish Muffin
With none at hand, #KitchenKaptain used normal hamburger buns, roasted in the same pan that was used to fry the bacon in. You can add a bit more butter if needed. They came out perfectly and the softness of the bun also made the easy to cut into while savouring one of the best brunch breakfasts known to humankind.