Eggs Benedict (Hollandaise Sauce)
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Ingredients
- 2 eggs
- Small packet of smoked ham
- 1 English muffin, halved
- Salt and ground black pepper
- 1 tbsp freshly snipped chives
- For the Hollandaise:
- 2 egg yolks
- 2 tbsp white wine vinegar
- 1 tbsp water
- 125g softened butter, cubed
- Lemon juice, to taste
- Salt and ground black pepper
Details
servings 2
Level of difficulty Average
Preparation time 10mins
Cooking time 10mins
Cost Budget Friendly
Preparation
Step 1
To make the hollandaise sauce, add the egg yolks to a heat proof glass bowl and whisk until light and frothy. Place the white wine vinegar and water into a small saucepan and reduce by half, allow to cool slightly.
Step 2
Place the glass bowl over a saucepan of simmering eater and add the reduced vinegar. Ensure that the simmering water does not touch the bottom of the glass bowl. Whisk vigorously until the mixture is light and airy. Gradually add the butter a cube at a time, whisking the whole time. Season with salt, pepper and lemon juice and keep warm.
Step 3
Poach the eggs for 3-4 minutes and toast the muffin halves.
Step 4
To serve, butter the muffins, place a couple of slices of ham on each, followed by the poached egg. Season with salt and pepper then pour over the sauce and garnish with the snipped chives.
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