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Eggs Benedict

Eggs Benedict

A great way to start the day with indulging in this delicious breakfast! 
  

Ingredients  

3 tbsp. white wine vinegar  

4 large eggs  

2 toasting muffins  

1 batch hot hollandaise sauce (See below) 

4 slices of ham   

 

Directions   

STEP 1  

Bring a deep saucepan of water to the boil (at least 2 liters) and add 3 tbsp. white wine vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.  

STEP 2  

Swirl the vinegar water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.  

STEP 3  

Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once.  

  

 

Hollandaise Sauce  

Ingredients  

500ml white wine vinegar  

1 tbsp. peppercorn  

bunch tarragon  

3 large free-range egg yolks  

200ml (7 oz.) melted and skimmed unsalted butter 

squeeze lemon juice  

 

Method  

STEP 1  

Boil the vinegar together with peppercorns and tarragon, reduce by half. Strain and reserve (see Secrets for success on storing, below).  

STEP 2  

Boil a large pan of water, then reduce to a simmer. Using a large balloon whisk, beat together the yolks and 2 tsp of the reduced wine vinegar in a heatproof bowl that fits snugly over the pan.  

STEP 3  

Beat vigorously until the mixture forms a foam, but make sure that it doesn’t get too hot. To prevent the sauce from overheating, take it on and off the heat while you whisk, scraping around the sides with a plastic spatula. The aim is to achieve a golden, airy foam (called a sabayon), which forms ribbons when the whisk is lifted.  

STEP 4  

Whisk in a small ladle of the warmed butter, a little at a time, then return the bowl over a gentle heat to cook a little more. Remove from the heat again and whisk in another ladle of butter. Repeat until all the butter is incorporated and you have a texture as thick as mayonnaise. Finally, whisk in lemon juice, salt and pepper to taste plus a little warm water from the pan if the mixture is too thick.  

 

CURDLING TIPS  

If the sauce mixture starts to ‘split’ or curdle, immediately scrape the mixture into a clean bowl and whisk in 1 tbsp ice-cold water, then continue whisking in the remaining butter just a ladleful at a time.  

 

  • PLEASE MAKE ANY SUBSITUTIONS THAT RELATE TO YOUR ALLERGIES OR DIETARY NEEDS! 

  

 

Sourced by Good Food  

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