Eggs Benedict Ingredients: ½ English Breakfast Muffin 1 Egg 1 Slice of Leg Ham 1t Butter (For Muffin) Dash of Vinegar Hollandaise Sauce: 30g Butter (At Room Temperature) 15ml Cream 1 Egg Yolk 2t Lemon Juice
Method:
• Quarter-fill a medium saucepan and bring to the boil over a high heat. Reduce the heat, so that the water is barely simmering. This is essential as if the heat is too high the egg yolks will overcook and the sauce will curdle. • Place the egg yolk into a heatproof bowl and place over the saucepan. Ensure the bottom of the bowl does not touch the water. Using a balloon whisk, whisk the egg yolk mixture constantly for 1 minute. • Add the butter, one small cube at a time, whisking constantly after each addition. Once the previous cube is fully incorporated, add another cube. Do not cook the sauce for too long as it may curdle. The sauce will begin to
2t Lemon Juice
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¼t Mustard (Dried or English) Pinch of Salt
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incorporated, add another cube. Do not cook the sauce for too long as it may curdle. The sauce will begin to thin after the addition of the first butter cube however it will thicken again after around the third cube, as the emulsification will have established. If it begins to separate or curdle it can be saved as long as it is not too grainy and the eggs haven’t set. Once all the butter is incorporated, gradually add the cream, whisking constantly. Remove the bowl from the heat. The cooked sauce should be similar consistency to lightly whisked cream. Whisk in lemon juice, mustard and salt. To poach the egg, place a small saucepan of water filled with about 5cm of water over heat. Add a dash of vinegar to the water. When the water begins to simmer, stir the water creating a whirlpool motion. Crack the egg into a ladle and lower into the water. Cook the egg for 2 – 3 minutes. Remove the egg from the water and use a clean finger to check the runniness of the egg yolk. Toast the muffin and top with spinach and ham, you can brown the ham if you desire. Top this with the poached egg and drizzle over the hollandaise sauce.