Eggs Benedict

  • PREP
    5 MIN
  • COOK
    15 MIN
  • SERVES
    2
Making eggs benedict requires careful orchestration. You have to have warm, crispy bacon, hot buttered toasted English muffins, eggs poached perfectly to your desire, and a warm, creamy, unbroken Hollandaise sauce, all at about the same time.

No wonder I rarely eat eggs benedict unless I’m eating out, my brain is scrambled enough as it is in the morning without having to juggle in the kitchen.  
Step 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.
Step 2
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.
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.

Comment

Be the first one who leave the comment.

Laisser un commentaire

5 4 3 2 1

Ingredients

Ciabatta
½ a lemon
extra virgin olive oil
4 sprigs of fresh basil
1 x 400 g tin of cannellini beans
1 good pinch of fennel seeds
1 good pinch of fennel seeds
hollandaise sauce
3 egg yolks
125g unsalted butter
extra virgin olive oil
2 tbsp lemon
2 tbsp white wine vinegar
sweet paprika
salt and pepper

Comment

Be the first one who leave the comment.

Laisser un commentaire

5 4 3 2 1