Smooth, creamy, just delicious all around! What’s not to love about eggs benedict? It makes a good breakfast, brunch, lunch and hell, why not, a good dinner too! It’s definitely on the top of my egg dishes’ list, so here’s how I make it!
– 4 eggs and 4 yolks
– 4 tbsp butter
– 2 english muffin (or any other bread you like :))
– 4 slices of ham (or any other type of ham you like!)
– pinch of nutmeg
– salt and pepper to taste
– white vinegar to poach the egg
1. First do the hollandaise sauce. So take your yolks and you need to whisk them until blanched.
2. It is important it’s a meal bowl because then you’re going to continue whisking your yolks in a bain marie (over a pot with boiling water) until the yolks double in size and become even whiter. Then you add the butter little by little and continue whisking, then add salt, pepper and nutmeg. Set to one side.
3. Poaching eggs now! Turn your water up to a boil and then reduce to a light simmer. Then add your vinegar, about 50ml every 1lt of water, so quite a lot. What this does is it cooks the egg white faster so it doesn’t go all crazy around your pot. Put the egg in a ramekin or small container to make it easier to drop it into the water.
4. Pour it into the water and cook for 3-4min. Check that the egg white is firm but it’s soft around the yolk
5. For plating, if your hollandaise has become a bit too thick, you can add a drizzle of hot water and whisk it in. Toast your bread, put the ham on, then the egg and pour your hollandaise over it with a spoon.