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Eggs benedict

Eggs Benedict

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

 
Silky Hollandaise on soft poached eggs and ham.
 
 
 

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
 

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