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Eggs benedict
Eggs benedict
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Classic American dish on toasted English muffins with butter.
Ingredients:
  • 8 50g free-range eggs
  • Pinch salt
  • 8 slices ham speck (see note)
  • 1/2 baguette (French stick), thickly diagonally sliced
  • 50g butter, at room temperature (optional)
  • 1/2 bunch fresh chives, cut into 5cm lengths
  • 200g unsalted butter
  • 3 egg yolks
  • 21.00 gm fresh lemon juice, or to taste
  • 1.20 gm salt, or to taste
  • 40.00 gm hot water
  • Ground black pepper, to taste
Instructions:
  • Preheat the grill to high heat and cover a baking tray with foil. Poach the eggs following the steps in the basic poached eggs recipe (refer to related recipes for details).
  • Melt butter in a small saucepan over low heat, skimming any foam. Pour clear yellow butter into a heatproof jug. Discard milky residue. Blend egg yolks, lemon juice, salt, and half the hot water until pale and slightly thick. With the blender on, gradually add hot butter. Thin the sauce by adding remaining water. Season with pepper, extra lemon juice, and salt to taste. Place the bowl with warm water, then transfer the sauce to a small bowl.
  • Lay the ham speck on the lined tray and grill in a preheated oven, turning once, for 4-6 minutes until crisp. Then, transfer to a plate and cover with foil to keep warm.
  • Arrange the baguette slices on a lined tray and toast under a preheated grill, flipping once, until golden. Optionally, spread with butter. Switch off the grill and tent the bread with foil to keep it warm.
  • To reheat eggs, bring a clean pan of water to a boil and remove from heat. Add eggs, cover, and let stand for 1 minute. Remove and drain on a paper towel-lined plate.
  • Serve toast on plates, layer with ham and eggs, pour hollandaise sauce over eggs, garnish with chives, and enjoy.

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