Average vote shown

 

Rate this recipe

View Comments

" My favourite Breakfast - a real treat! "

Eggs Benedict

Added on Thu Feb 21 2008

Views 323

The Basics

• Dish: Breakfast
• cuisine: English
• Serves: 2
• Prep Time: 0hrs 5 mins
• Cooking Time: 0hrs 6 mins

Ingredients

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

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.