Eggs benedict recipes
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- 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
- 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.
Eggs Benedict (use up leftover ham from Christmas)
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- HOLLANDAISE SAUCE:
- 250g unsalted butter
- 1 tbsp. white wine vinegar
- 6 peppercorns
- 1 bay leaf
- 4 higher welfare egg yolks which are labelled Freedom Food, barn or free-range
- Salt, to taste
- Juice of ½ lemon or to taste
- POACHED EGG:
- Pinch of salt
- 4 higher welfare fresh eggs which are labelled Freedom Food, barn or free-range
- 1 tsp. white wine vinegar
- 4 thick slices cooked higher welfare ham or gammon which is labelled Freedom Food, outdoor reared, outdoor bred, free-range or organic
- 2 English muffins, sliced in ½ and toasted
- 1. For the hollandaise sauce:
- 2. Put the vinegar in a small pan with the peppercorns and bay leaf. Heat the vinegar over a high heat until reduced to only 1 tbsp left. Strain the peppercorns and the bay leaf from this reduction.
- 3. Gently melt the butter in a small pan so that the butter solids fall to the bottom of the pan.
- 4. Place the egg yolks and vinegar reduction in a food processor, and give it a whirl.
- 5. With the food processor on a medium speed slowly pour in the butter until it becomes a thick foamy sauce. Do not add the butter solids from the bottom of the pan. Add the lemon juice, and season to taste with the salt.
- 6. For the poached eggs:
- 7. Half fill a medium-sized pan with water and bring to the boil. Add a good pinch of salt.
- 8. Crack the eggs into individual jugs or bowls and add a drop of vinegar to each.
- 9. Stir the boiling water vigorously with a whisk to create a whirlpool. Ease the egg gently into the centre of the whirlpool.
- 10. Turn the heat down low, and cook for three minutes. Use a timer for this to avoid over-cooking.
- 11. Drain the egg on kitchen paper, and drop gently into a bowl of iced water. Repeat with the other three eggs. When ready to serve simply warm the egg through in a pan of gently simmering water. (If you are serving the eggs immediately you do not need to put the eggs into iced water).
- 12. To serve, place two muffin halves on each plate. Top each one with a slice of ham. Carefully remove the poached eggs from the pan with a slotted spoon and place on top of the ham. Spoon the hollandaise sauce on top of and around the muffins and serve immediately.
- 3 tbsp white wine vinegar
- 4 large eggs
- 2 toasting muffins
- hollandaise sauce
- 4 slices Parma ham (or Serrano or Bayonne)
- Bring a deep saucepan of water to the boil (at least 2 litres) and add the vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.
- Swirl the vinegared 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.
- 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.