Eggs Benedict

  • PREP
    5 MIN
  • COOK
    15 MIN
Making eggs benedict requires careful orchestration. You have to have warm, crispy bacon, hot buttered toasted English muffins, eggs poached perfectly to your desire, and a warm, creamy, unbroken Hollandaise sauce, all at about the same time.

No wonder I rarely eat eggs benedict unless I’m eating out, my brain is scrambled enough as it is in the morning without having to juggle in the kitchen.  
Step 1
Bring a deep saucepan of water to the boil (at least 2 litres) and add the vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.
Step 2
Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
Step 3
Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once.
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½ a lemon
extra virgin olive oil
4 sprigs of fresh basil
1 x 400 g tin of cannellini beans
1 good pinch of fennel seeds
1 good pinch of fennel seeds
hollandaise sauce
3 egg yolks
125g unsalted butter
extra virgin olive oil
2 tbsp lemon
2 tbsp white wine vinegar
sweet paprika
salt and pepper
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