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Recipe: Eggs Benedict

Thursday, 9 January 2025 09:32

Start the weekend the right way by making the perfect eggs benedict – wonderfully warming for an indulgent winter brunch

INGREDIENTS

Just over 3 tbsp white wine vinegar

4 eggs, plus 2 egg yolks

2 toasting muffins

4 slices Parma ham

125g (41⁄2oz) butter

Squeeze of lemon juice

Pinch of cayenne pepper

Herbs of choice to garnish (optional)

 

METHOD

PREPARATION

1. Bring a deep saucepan of water to the boil (at least 2 litres) and add 3 tbsp white wine vinegar. Lower the heat down to a gentle simmer.

2. Break the eggs into four separate coffee cups or ramekins. Split the muffins, toast them for a few minutes either side and warm some plates.

 

TO MAKE THE HOLLANDAISE

1. Melt the butter in a saucepan and skim any white solids from the surface. Keep the butter warm.

2. Put the egg yolks, 1 tsp of white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will sit over a small pan. Whisk for a few minutes, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3 to 5 minutes.

3. Remove from the heat and slowly whisk in the melted butter bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.

 

TO MAKES THE EGGS BENEDICT

1. Swirl the simmering vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.

2. Repeat with the other eggs, one at a time, re- swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once. Garnish with parsley, chives or fresh herbs, to suit your taste.

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