Hayden

Eggs Benedict With hollandaise sauce

By Hayden Vandeven

Ingredients: Eggs Benedict  ½ English breakfast muffin  1 egg  Dash of vinegar  1 slice of ham  Handful of spinach leaves  1 slice of Coon Cheese  Coriander to taste

Hollandaise Sauce  30g of butter  15ml of cream  1 egg yolk  2t lemon juice  ¼ dry mustard  ⅛ salt  Pinch of cayenne pepper

Method: To prepare sauce~ 1. Fill a medium saucepan a quarter full with water. Place on high heat with the lid on 2.

3.

4.

5.

and bring to boil.

Remove the lid, reduce the heat and bring the water to barely a simmer. It is important that the water is barely moving, as a stronger heat would cook the egg yolks causing the sauce to curdle. Place a bowl over the saucepan. Make sure that the bowl does not touch the water.

Crack open an egg and separate the egg yolk from the whites, place in the bowl and whisk constantly for 1 minutes Add a little bit of butter and whisk constantly and adding another bit after the previous bit is incorporated completely (10 minutes average). Don’t cook for too long or the sauce will curdle. If the sauce begins to curdle refer to saving sauce below method.

Gradually add cream whisking in between. Remove the bowl from the pan and place on a heat proof surface then whisk in the lemon juice, dry mustard and salt

To assemble Eggs Benedict~ 1. Place a small saucepan on the heat filled half with water. Add a dash of vinegar.

2. When the water is almost simmering (almost no movement) whisk the water into a 3.

4.

5.

6.

whirlpool motion (this will keep the egg intact).Crack the egg into the water.

Cook for about 2 minutes or until visibly cooked and check the runniness of the yolk with your finger. If it bounces back its cooked good enough.

Grill cheese into a breakfast muffin and top with a handful of spinach leaves and a round piece of ham.

Carefully place egg on top Top with hollandaise sauce (keep in mind how you want to style your dish).