Eggs Benedict
One of the most popular restaurant breakfast dishes. Both poaching eggs and preparing a Hollandaise sauce needs accuracy and skill. Don’t be fooled by promises of ‘easy’ Hollandaise! The classic method gives best reliable results.
- Serves: 4
- Recipe Category: Breakfast eggs
- Products in this recipe:
You Will Need:
Method:
Poached Eggs Boil the kettle. Fill a 20 cm frying pan half full with boiling water from the kettle. Place the pan over a gentle heat, until tiny bubbles form on the base. Crack the eggs one at a time into a cup and tip the eggs one by one in quick succession into the water and let them barely simmer, without a lid for 2 minutes
. Cover the pan with a lid and remove it from the heat. Poach the eggs, away from the heat, for 4 minutes. By now the yolks should still be runny and the whites cooked. Use a slotted spoon to separate and carefully lift and drain the eggs. See video
Hollandaise Sauce Pour water into a saucepan and heat to boiling point. To a glass bowl add the egg yolks, vinegar, water and Seasoned Sea Salt. Place the bowl on top of the saucepan.
Over the heat whisk yolks continuously with a wire whisk until they are light and fluffy. Slowly add hot butter while whisking vigorously . Turn the heat to low. Do not allow the bowl to become too hot as the emulsion will separate.
Lift the bowl from time to time to allow the steam to escape. A hollandaise sauce should be yellow, fluffy and light.
To Serve:
Drape ham or salmon over buttered toast. Top with poached eggs. Spoon hollandaise sauce over, garnish with a light sprinkling of snipped chives and freshly ground black pepper.
Eggs Benedict
One of the most popular restaurant breakfast dishes. Both poaching eggs and preparing a Hollandaise sauce needs accuracy and skill. Don’t be fooled by promises of ‘easy’ Hollandaise! The classic method gives best reliable results.
- Serves: 4
- Recipe Category: Breakfast eggs
- Products in this recipe:
You Will Need:
Method:
Poached Eggs Boil the kettle. Fill a 20 cm frying pan half full with boiling water from the kettle. Place the pan over a gentle heat, until tiny bubbles form on the base. Crack the eggs one at a time into a cup and tip the eggs one by one in quick succession into the water and let them barely simmer, without a lid for 2 minutes
. Cover the pan with a lid and remove it from the heat. Poach the eggs, away from the heat, for 4 minutes. By now the yolks should still be runny and the whites cooked. Use a slotted spoon to separate and carefully lift and drain the eggs. See video
Hollandaise Sauce Pour water into a saucepan and heat to boiling point. To a glass bowl add the egg yolks, vinegar, water and Seasoned Sea Salt. Place the bowl on top of the saucepan.
Over the heat whisk yolks continuously with a wire whisk until they are light and fluffy. Slowly add hot butter while whisking vigorously . Turn the heat to low. Do not allow the bowl to become too hot as the emulsion will separate.
Lift the bowl from time to time to allow the steam to escape. A hollandaise sauce should be yellow, fluffy and light.
To Serve:
Drape ham or salmon over buttered toast. Top with poached eggs. Spoon hollandaise sauce over, garnish with a light sprinkling of snipped chives and freshly ground black pepper.