How do you store Hollandaise sauce?

Best fresh. Not suitable for reheating.

How do you store poached eggs?

Can be made up to 1 day in advance. Warm briefly using the steam function.

How do you store toast & bacon?

Stay crispy when fresh. Optionally warm in the small basket at 50°C.

Eggs benedict with crispy bacon, avocado & hollandaise sauce

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35min

•

Medium

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Making Eggs Benedict in the air fryer, it will be great! Crispy bacon, creamy avocado, a perfectly steamed egg, and classic Hollandaise sauce – all prepared with your Philips Airfryer Dual Basket with steam function. This dish really elevates your brunch moment. The combination of crispy toast, perfectly cooked eggs, and rich sauce is simply irresistible. Ideal to impress guests or to treat yourself.

Download my FREE e-book hereMaking Eggs Benedict in the air fryer, it will be great! Crispy bacon, creamy avocado, a perfectly steamed egg, and classic Hollandaise sauce – all prepared with your Phili ...

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Ingredients

What do you need?

Quantity: 4P

For the Eggs Benedict:
4 thick slices of square bread (e.g. brioche)
4 fresh free-range eggs (at room temperature)
8 slices of bacon
2 avocados, sliced
Salt and pepper

For the Hollandaise sauce:
2 egg yolks
Juice of 1 lemon
80 ml water
150 g soft butter (at room temperature)
Salt and pepper

4 thick slices of square bread (e.g. brioche)
4 fresh free-range eggs (at room temperature)
8 slices of bacon
2 avocados, sliced
Salt and pepper

2 egg yolks
Juice of 1 lemon
80 ml water
150 g soft butter (at room temperature)
Salt and pepper

Preparation method

How do you make this?

Roasting bread & bacon (large basket):

Place the 4 slices of bread with the 8 slices of bacon on top in the basket of the large basket.
Roast for 5 minutes at 180°C using the Airfry function.
Turn both the bread and bacon halfway for even cooking.
Then place the bread and bacon in the small basket at 50°C to keep warm.

Steaming eggs (large basket, steam function):

Lightly grease 4 red silicone cupcake molds.
Carefully break an egg into each mold.
Place the molds in the large basket.
Steam the eggs for 5 minutes using the steam function.

Preparing Hollandaise sauce (au bain-marie):

Gently bring a pot with a small amount of water to a simmer.
Place a heat-resistant bowl (stainless steel or glass) on top.
Whisk the egg yolks with the lemon juice, water, salt, and pepper until airy sabayon.
Keep whisking vigorously until the mixture is light and frothy and has thickened.
Add the butter in cubes and continue whisking until the sauce is nice and smooth.

Assembly of the Eggs Benedict: