Eggs Benedict

Fairlady
2 servings

By Food24 November 03 2009
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Ingredients (10)

4.00 ham — sliced
1.00 english muffins — halved, buttered
2.00 eggs — large
2.00 fresh oregano
salt and freshly ground black pepper
HOLLANDAISE SAUCE
2.00 eggs — large, yolk only
15.00 ml lemon juice
300.00 g butter
15.00 ml Dijon mustard
seasoning
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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.



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