Eggs benedict with minted hollandaise

Simply Delicious
2 servings Prep: 10 mins, Cooking: 10 mins
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A perfectly delectable brunch anytime of the week.

By Food24 July 06 2010
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Ingredients (11)

3 eggs — large, yolk only
200 g butter — unsalted, melted
1 Tbs lemon juice
1 Tbs water
pinch salt
3 Tbs fresh mint — chopped
4 eggs — large
1/2 cup vinegar
2 bread — Italian muffins or ciabatta rolls,halved and toasted
8 parma ham — pieces
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For the Hollandaise, Combine the egg yolks, lemon juice, water and salt in a blender and blend until frothy.

Slowly pour the melted butter through the funnel whilst still beating the mixture until the sauce is thick and emulsified (you might have to use a tiny bit less butter than stipulated).

Add the fresh mint and pulse a few times and set aside.

Poach the eggs in a saucepan filled with about 2l of water.

Add the vinegar and allow the water to come to a boil, reduce the heat and allow it to just simmer gently.

Individually, break the eggs into small bowls or cups.

With a wooden spoon, stir the water and slowly slip in the eggs.

With a spoon, gently nudge the egg white closer to the yolk.

Poach for about 1 minute and remove with a slotted spoon.

Top the toasted muffin/ciabatta with some rocket, 2 pieces of parma ham, the poached egg and a few spoonfuls of the Hollandaise. Serve warm.

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