Eggs Benedict
Serves 2
Ingredients
4 happy eggs
125g butter
1 tsp white wine vinegar
Pinch salt
Pinch of black cracked pepper
juice of half a lemon
4 slices Parma ham
2 English muffins
Method
Hollandaise sauce:
In a bowl, whisk 2 egg yolks, lemon juice and vinegar.
In a small saucepan, melt the butter on a gentle heat, the butter should foam as it burns-off the water. As soon as the foaming starts to reduce, pour it (in a slow trickle) in to the egg mixture, whilst whisking.
Continue whisking until the butter is fully combined. Add a pinch of salt to season.
To cook the perfect poached egg:
Poach 2 happy eggs. A great trick, to hold the egg together when cooking, is to place the whole egg (shell on) in simmering water for 10 seconds, then place it in cold water until it’s cool enough to touch.
Next, crack it open and place into simmering water and cook for 3 minutes. Add a few drops of vinegar to the water too.
To assemble:
Split and toast the English muffins, butter them and place on a plate.
Arrange the ham on top followed by the poached eggs and a generous helping of hollandaise sauce. Top with a sprinkle of cracked black pepper.
For more recipes, please visit www.thehappyegg.co.uk
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