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
For the hollandaise- 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 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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