Treat yourself to a great breakfast with this Eggs Benedict recipe
4 large savoury Crumpets or English Muffins
8 thin slices gypsy or peppered ham, lightly grilled or sauteed
4 perfectly poached (and warm) jumbo Nulaid eggs
salt and ground black pepper
freshly-made Hollandaise Sauce
finely chopped chives
45 ml white wine vinegar
15 ml water (plus extra, in case)
6 black peppercorns
1 bay leaf
4 large Nulaid egg yolks
approximately 325 ml warm, melted butter
a little lemon juice
ground white or black pepper
pinch paprika or cayenne pepper (optional)
Place a crumpet on each of four plates. Top each crumpet with a portion of the grilled ham and on top of the ham, a poached egg. Season the egg then drizzle with a portion of the Hollandaise Sauce.
Garnish with the chives and serve at once.
Over high heat, cook the vinegar and water with the peppercorns and bay leaf in a small pan until reduced to 20 ml. Set aside to cool.
In a separate bowl, cream the egg yolks with 30 ml of butter and a pinch of salt. Strain the vinegar into the eggs, and set the bowl over a pan of boiling water, making sure the bowl does not touch the water. Now turn off the heat. Whisk the egg mixture until it appears double in volume and fall in ribbons from the whisk. Remove the mixing bowl from the simmering water and place it on a folded kitchen towel.
Gradually add spoonful of the warm butter into the egg mixture, whisking constantly. If the sauce becomes too thick, add a few drops of water to thin the mixture enough to whisk in all (or most of) the butter. And if the sauce splits or scrambles, add a spoonful of tepid water and whisk furiously. Normally, the split or scrambled sauce will return to a smooth consistency.
When you are happy with the consistency, season the sauce with lemon juice, salt, pepper and some paprika or cayenne, if using, and serve immediately.
Recipe and video provided courtesy of I Love Cooking.