Eggs Benedict Recipe at MyDish

Eggs Benedict

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Method

  • For the Hollandaise sauce
  • 1.Put the vinegar in a small pan and simmer until reduced by half.
  • 2.Put the egg yolk and vinegar in a small a Pyrex bowl and set it over a pan of gently simmering water.
  • 3. Whisk the egg yolk until the mixture is thick enough to leave a ribbon trail when the whisk is lifted.
  • 4. Gradually whisk in the butter until the mixture has thickened.
  • 5. Season to taste. Remove the bowl from the heat.

  • 6. Pour 5cm/2in water in a large frying pan and bring to a gentle simmer.
  • 7. Carefully crack the eggs into the simmering water and simmer for 2-3mins or until the eggs are poached to your liking.
  • 8. Place 2 pieces of buttered muffin/toast on each plate, top with the slices of ham, then place a poached egg on top.
  • 9. Spoon a little of the hollandaise sauce over each and serve.

  • Alternatively can use bacon instead of ham or Smoked Salmon.

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    Ingredients

    •  For the Hollandaise Sauce:
    • 1½ tbsp White Wine Vinegar
    • 1 large Egg Yolk (free range)
    • 1½ oz Butter melted
    • Pepper@ Salt &
    • 2 Large Eggs (free range)
    • 2 Slices Ham
    • 2 Muffins/toast

    By Views 9719  Added Thu Feb 21 2008


    My favourite Breakfast - a real treat!

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