Eggs Benedict

Eggs Benedict
Eggs Benedict

Preparation time: under 30 mins

Cooking time: 10 to 30 mins

Serves: 6

Eggs Benedict makes for the quintessential brunch and a home-made hollandaise sauce beats store-bought every time!

Ingredients:

Eggs and muffins

  • 2 tbsp SAFARI® Organic White Wine Vinegar
  • 6 free-range eggs, at room temperature
  • 6 English muffins, halved
  • Butter, for spreading
  • 6 slices ham or smoked salmon
  • 1-2 tbsp finely snipped fresh chives

Hollandaise sauce

  • 4 tbsp SAFARI® Organic White Wine Vinegar
  • 225g butter, cubed
  • 1 small shallot or ½ banana shallot, finely chopped
  • 10 black peppercorns
  • 1 bay leaf
  • 3 free-range egg yolks
  • pinch sea salt

Method:

Eggs

  • Fill a large pan just over one-third full of boiling water and 2 tbsp vinegar. Bring the water to a simmer.
  • One by one, crack the eggs into a small bowl and gently tip into the simmering water. Don't overcrowd the pan.
  • Poach for 2-3 minutes.
  • Remove with a slotted spoon and plunge into iced water to stop them cooking.

Hollandaise sauce

  • Melt the butter slowly in a pan over a low heat, stirring occasionally. Pour into a jug.
  • Put the 4 tbsp vinegar, shallot, peppercorns and bay leaf into a small saucepan over a high heat and bring to the boil.
  • Cook until reduced to 2 tbsp of liquid then remove from the heat.
  • Put the 3 egg yolks in a heatproof bowl and place over a pan of simmering water. Do not let the bottom of the bowl touch the water.
  • Whisk the egg yolks with the salt and sugar until pale.
  • Pour the vinegar mixture through a fine sieve over the yolks and continue whisking until well combined.
  • Slowly add the melted butter in a steady stream, whisking constantly, until the sauce is smooth, thick and shiny. Keep warm until ready to serve.

To assemble

  • Reheat the eggs by bringing the pan of vinegar water back to a simmer. Using a slotted spoon, place all the cooked eggs into the simmering water and reheat for 1 minute. Remove and drain on kitchen paper.
  • Toast the muffin halves and spread with butter.
  • Put a muffin half on each plate and top with ham or salmon.
  • Place an egg on top of each muffin and spoon over some hollandaise sauce. Sprinkle with chives and serve with the other muffin halves on the side.

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