Eggs Benedict – with a Twist!

For hollandaise sauce:
• 125g of butter
• 2 egg yolks
• 1.5 tsp of white wine vinegar
• a pinch of salt
• ice cold water – as needed
• 1.5 tsps of lemon juice
• cayenne pepper – just a little!

For eggs benedict:
• 1 muffin
• 2 slices of ham or crispy bacon
• a poached egg

For eggs Florentine:
• 1 muffin
• spinach (wilted)
• a poached egg

How to make hollandaise sauce:

1. Melt the butter in a pan, taking off the white solids/ foam that forms on the top as you go. Keep this warm while you prepare the eggs!


2. Put 2 egg yolks, 1/2 tsp of white wine vinegar, a pinch of salt and a little water in a glass bowl that will fit over a small pan. Whisk for a couple of minutes, and put over a pan of gently simmering water. Whisk until it thickens and looks pale, approx. 3-5 mins.

3. Remove the pan from the heat and whisk in the butter, little by little, until it’s finished. If needed, add a splash of water to achieve the right consistency. Add 1.5tsps of lemon juice and a sprinkle of cayenne pepper. Leave this over the pan of water until needed to keep it slightly warm – you can stir it now and then to keep it smooth, but don’t add any more heat!

4. Next prepare your muffin: slice your muffin in two and toast. When ready, lay the ham on top for eggs benedict, or add spinach for vegetarian eggs Florentine – you can wilt the spinach first if preferred.


5. Now for the poached eggs. Using a poaching pan is the easiest method: add 2cm of water to the bottom of the pan, and heat until simmering. Crack your egg into a cup, then pour into the oiled egg holder in the pan. Leave for 6 – 12 minutes, depending on how well done you’d like your eggs. (If you don’t have a pan, use a saucepan with simmering water – swirl the water with your finger first then gently pour the egg into the centre. Alternatively, you can crack the egg into a cup lined with cling film, tie a knot as close to the egg as you can, and then drop this into the water – to poach the egg more easily and give a nice shape.)


6. Finally, drain excess water from the egg, then tip it on to the muffin – flat side down. Spoon over the hollandaise, then enjoy!

(The ‘twist’ here is that we’ve actually added a little tarragon to the hollandaise here – simple because we love it! This actually means that the sauce is now bearnaise, as opposed to hollandaise, but it was as tasty as ever!)


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