Eggs Benedict

Silky Hollandaise on soft poached eggs and ham.
 
Eggs benedict

Recipe from: 2/16/2000 12:00:00 AM

 
 

Ingredients

 
  • 4
    slices good-quality ham
  • 1
    English muffin, halved horizontally and buttered
  • 2
    large eggs
  • 2
    sprigs fresh origanum
  • salt and milled pepper
  • HOLLANDAISE SAUCE
  • 2
    large egg yolks
  • 15
    ml
    lemon juice
  • 300
    g
    butter
  • 15
    ml
    Dijon mustard
  • Seasoning
Servings: Change Serving
 
 

Method

 
Sauce:
Place egg yolks in a small bowl and season. Whisk yolks thoroughly. Heat lemon juice and vinegar in a small saucepan until starting to bubble.
Pour onto egg yolks in a steady stream and mix well.
Melt butter in same saucepan as lemon juice and vinegar over moderate heat until foaming. Pour into egg mixture in a thin, slow trickle.
(It helps to use a jug for pouring, not the saucepan, but remember to heat it with warm water beforehand.) Whisk until sauce is smooth and buttery.

Eggs:
Poach the eggs in simmering water with an added glug of vinegar (the vinegar helps to bind the egg).
Toast the muffins lightly under the grill

To assemble:
Place 2 slices of ham on each muffin half, top with a poached egg and pour sauce over.
 Place under grill for a few minutes, until very lightly browned, garnish with origanum, season and serve.
 

Read more on: eggs  |  grill
 

NEXT ON FOOD24X

Oven roasted cauliflower

2016-07-22 09:21
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 

Tip of the day

 
White pepper
Use white pepper when making pale, creamy sauces or clear stock because it won't discolour the sauce.
 

Find a recipe

 
 
 

Inside Food24

 
 
 
 
 
 
 
 

Restaurants

 
The Shortmarket Club: Cape Town's hot new gem

Luke Dale-Roberts' empire is mushrooming! We interview Wesley Randles heading up the latest addition.

 

Find a restaurant

 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.