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Eggs Benedict

August 9, 2013

Countryside Breakfast

I have always loved eggs for breakfast, especially at bed & breakfasts because they usually provide the full works.  Eggs are not as easy to cook with as they seem, it took me a while before I learnt how to make the perfect omelette.  This was the first time I made a poached egg, I did not do too badly.  I watched a few  videos and followed the recipe as best as I could.  My hollandaise sauce was the real star of my breakfast, but it was a good first attempt.

This recipe was taken from Good Housekeeping (July 2013).

Eggs Benedict

Ingredients:

1 egg, 1 English Muffin, 1 ham slice, cayenne pepper, chives, 2 egg yolks, 1 tsp white wine vinegar, 125g unsalted butter, salt and pepper.

Method:

1. Bring a medium pan of water to the boil.
2. Crack an egg into a small cup.
3. Simmer for 4 minutes until whites are set and the yolk remains soft.  The transfer to a shallow dish with warm water.
4. Whisk the egg yolks and vinegar together in a small pan.
5. Put the pan on a very gentle heat and whisk in  a couple of cubes of butter until melted and combined.
6. Add a little water if the mixture is too thick and check the seasoning.
7. Toast the muffin.
8. Lift the egg out carefully and pat the egg dry.
9. Place the egg ontop of a toasted muffin.
10. Lay the slice of ham ontop.
11. Spoon hollandaise over the egg and sprinkle over a little cayenne pepper and chopped chive.
12. Season with salt and pepper to taste and serve.

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From → Breakfasts

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