Eggs Benedict recipe
Toasted English muffins with avocado, tomato, ham and poached eggs with cheat’s hollandaise.
Note this recipe will make more hollandaise sauce than needed for one serving.
Ingredients
- 2 large egg yolks
- 0.5 tsp tarragon or white wine vinegar
- 1 pinch sea salt
- 1 splash of ice cold water
- 125 g unsalted butter, ice cold and cut into cubes
- 1 squeeze of lemon juice
- 1 pinch cayenne pepper
- 2 large egg yolks
- 0.5 tsp tarragon or white wine vinegar
- 1 pinch sea salt
- 1 splash of ice cold water
- 4.4 oz unsalted butter, ice cold and cut into cubes
- 1 squeeze of lemon juice
- 1 pinch cayenne pepper
- 2 large egg yolks
- 0.5 tsp tarragon or white wine vinegar
- 1 pinch sea salt
- 1 splash of ice cold water
- 4.4 oz unsalted butter, ice cold and cut into cubes
- 1 squeeze of lemon juice
- 1 pinch cayenne pepper
- 2 large eggs
- 1 English muffin, halved
- 2 slices of good quality carved smoked ham from a deli or deli counter (from the bone)
- 1 large vine tomato cut into 4, width ways
- 0.5 avocado, peeled, stoned and sliced
- 2 large eggs
- 1 English muffin, halved
- 2 slices of good quality carved smoked ham from a deli or deli counter (from the bone)
- 1 large vine tomato cut into 4, width ways
- 0.5 avocado, peeled, stoned and sliced
- 2 large eggs
- 1 English muffin, halved
- 2 slices of good quality carved smoked ham from a deli or deli counter (from the bone)
- 1 large vine tomato cut into 4, width ways
- 0.5 avocado, peeled, stoned and sliced
Details
- Cuisine: British
- Recipe Type: Breakfast
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 11 mins
- Serves: 1
Step-by-step
- Put two egg yolks (Gizzi uses free range), ½ teaspoon of tarragon or white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan.
- Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick (about 3–5 minutes).
- Remove from the heat and slowly whisk in the cubes of butter, bit by bit until it's all incorporated and you have a creamy hollandaise (if it gets too thick, add a splash of water).
- Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.
- Bring a pan of salted water to the boil then poach two eggs for 3 minutes so the yolks are still soft. Lift each one out with a slotted spoon and drain on kitchen paper.
- To make eggs Benedict, toast 2 muffin halves, top each with a slice of ham, a slice of tomato, a few slices of avocado a poached egg and spoon over a generous helping of hollandaise.
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