Eggs Benedict
Over a year ago
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Ingredients
Accompaniment
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Description
Great for a perfect brunch
Method
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1
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.
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I do hollandaise by putting a bowl over a pan of boiling water and adding 2 egg yolks and whisking in 1cm cubes of cold butter till it's the right consistency. I love this with streaky smoked bacon grilled :D xXx