Eggs Benedict is a classic brunch dish and one that is on so many menus. It’s a bit tricky to make initially, but really worth it, and it does not take that long! Start by making the Hollandaise sauce as that’s the trickier bit.
Hollandaise Sauce
- 2 free-range egg yolks (Large eggs)
- 1 dessert spoon white wine vinegar
- 150 g unsalted butter
- black organic pepper
- 1 lemon
Method
- Boil half a pan of water and then pop a bowl over the top. Turn down the heat so that the water is just simmering.
- Place another pan on a low heat and add the butter. As soon as it has melted, take the pan off the heat.
- Pop the egg yolks into your bowl over the top of the saucepan. Make sure the heat is very low or you will scramble your eggs!
- Whisk your eggs and then afterwards whisk in the vinegar.
- While you are still whisking, gradually add in your melted butter. Keep whisking until the sauce is smooth and thick.
- Add salt, pepper and lemon juice to taste.
Eggs Benedict Recipe
- 2 muffins
- 4 large free range The Hollandaise sauce from the above recipe
- 4 slices York-style ham – we recommend Swaledale Butchers.
Method
- Boil a pan of water. Often recipes will add vinegar at this point to tell you to swirl the water. I get the water boiling hard and then crack the eggs directly into the water. Boil for around 2 minutes and twenty seconds before removing them with a slotted spoon.
- While your eggs are poaching, split and toast your muffins.
- Once everything is ready, dollop some of the Hollandaise on the muffin, add some ham, then and end, and finally cover the egg with more Hollandaise sauce. Then, go and enjoy your brunch!