Eggs Benedict is one of those dishes, that if you've never tried it, you’ve heard of it and when you do get to have a go you wonder why you’ve not had it before.
For the uninitiated it’s a very sumptuous, rich and you might venture, a decadent dish. If you’re counting the calories then get your abacus out, butter sauces don’t do fat free.
The Hollandaise, whilst it sounds tricky is actually not that difficult it just requires some manly whisking. You have to taste as well to ensure it has the right consistency and levels of acidity that you like.
Equally as important is the poached egg, there are lots of different methods each of them works, just make sure the yolk is runny and the white solid. My current (it changes) method is below; if you have a way that works for you then use that.
ham again is a
preference other people prefer the greater saltiness and texture of crispy
streaky bacon. Parma
I think the spinach leaves are there balance to all the butter in the sauce, Ok it’s nod towards the healthy at least
Serves 2, the sauce will stretch to 3 maybe 4 if you’re not a glutton like me
125g Melted Butter (I like my sauce fairly thick so increase the butter if you want it runnier)
2 Egg Yolks
1 tsp White wine vinegar
Pinch of Salt and Freshly ground black pepper
Squeeze of lemon juice
1 Egg per person, fresh as you can get them
1 Muffin per person
3 Slices of
1 Handful of baby spinach leaves per person
1 Egg per person
Splash of white wine vinegar
I recommend getting everything out and measured before you start as it’s a bit go go go at the end
In a large pan put some water on to boil, about half full, turn down to simmer if it boils before you’re ready to poach
Put the grill on ready to toast the muffins
To make the hollandaise place a heatproof, glass bowl over a pan of simmering water. Make sure the bowl doesn’t touch the water and that the water doesn’t boil
Into the glass bowl put the egg yolks, vinegar, salt and pepper, whisk like mad over the heat until you get a thick sauce like effect, apparently this is called a sabayon.
Take the bowl off the heat and either
- Trickle the butter whisking as you go , this is a pain as pans are heavy man
- Pour in a glug at a time then whisk the hell out of it until the butter is incorporated into the sauce
Keep doing this until the sauce has the consistency you want or the butter has gone
Next whisk in a small amount of lemon juice, taste and add more if you want to
Off the heat put the bowl back over the water and cover with cling film to keep warm
Break your eggs into something like ramekin dishes
Halve your muffins and toast under the grill
Place two halves on each plate and cover with spinach leaves, next layer on your ham
Add a good splash of white wine vinegar to the water, stir, make sure the water is simmering nicely, then gently slide each egg into the water. I find it best to place the ramekin into water and gently tip the egg out. If the eggs are fresh they should hold their shape. Mine weren’t and look a bit flat. Simmer for exactly 3 mins
Remove the eggs and dry on paper towels
Give your sauce a final good whisk
Place and egg in the middle of your muffin, spinach, ham arrangement
Drizzle over the hollandaise and add a twist of black pepper
Trust me if you’ve never had this before and you like poached eggs, you’ll love this
Cue Ubiquitous empty plate shot !