Mat Follas' Eggs Benedict recipe

Perhaps the perfect Valentine's Day breakfast? Whip up an Eggs Benedict for a loved one in no time.

Ingredients

Details

  • Cuisine: English
  • Recipe Type: Breakfast
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 5 mins
  • Serves: 2

Step-by-step

  1. For the Hollandaise sauce: in a bowl, whisk 2 egg yolks, lemon juice and vinegar.
  2. In a small saucepan, melt the butter on a gentle heat, the butter should foam as it burns-off the water. As soon as the foaming starts to reduce, pour it (in a slow trickle) in to the egg mixture, whilst whisking. Continue whisking until the butter is fully combined. Add a pinch of salt to season.
  3. To cook the perfect poached egg: poach 2 eggs. A great trick, to hold the egg together when cooking, is to place the whole egg (shell on) in simmering water for 10 seconds, then place it in cold water until it’s cool enough to touch. Next, crack it open and place into simmering water and cook for 3 minutes. Add a few drops of vinegar to the water too.
  4. To assemble: split and toast the English muffins, butter them and place on a plate. Arrange the ham on top followed by the poached eggs and a generous helping of Hollandaise sauce. Top with a sprinkle of cracked black pepper.

For more recipes, visit www.thehappyegg.co.uk

You might also like

Egg, ham and chips

Slow scrambled eggs

How to cook the perfect fried egg 

Comments


View Comments

Share the love