Eggs Benedict

EGGS BENEDICT
Serves 2

Ingredients:
2 English muffins
4 slices of roasted gammon
4 poached eggs
300ml Hollandaise sauce
chives to garnish

 

Hollandaise
100ml white wine
100ml white wine vinegar
3 black peppercorns
1 bay leaf
6 egg yolks
200ml clarified butter

Method:
Add the wine, vinegar, peppercorns and bay leaf into a saucepan, bring to the boil and reduce the liquid to a third if the original amount, once this is ready, strain to remove the spices and reserve the liquid.

You will need a double boiler i.e. a bowl which will fit on top of a pot of boiling water. Place the egg yolks into the bowl and add the wine reduction to this, place the bowl over the pot of simmering water making sure the water doesn't reach the bottom of the bowl which will cause the eggs to scramble. Whisk for about 5 minutes until the eggs are light and fluffy, then slowly start adding the hot clarifi ed butter while whisking continually until it's thick and creamy. Set aside while assembling the dish.

To assemble the eggs Benedict:
Toast the muffins and place the sliced gammon on top of it, place the poached eggs on the gammon, cover with the Hollandaise sauce and place under a hot grill for about 30 seconds before serving.