ReceptnaptárEggs Benedict (poached eggs with ham and hollandaise sauce)
Eggs Benedict is a staple of New York's brunch culture: toasted muffin, ham, poached egg and velvety hollandaise sauce on one plate. A favourite for festive breakfasts or weekend brunch, both elegant and filling.
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Ingredients
Method
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- For the hollandaise, whisk the egg yolks with the lemon juice over a pan of simmering water, constantly, until frothy.
- Drizzle in the melted butter in a thin stream, whisking constantly, until you get a thick, glossy cream; season with salt and cayenne pepper.
- Toast the muffins and fry the ham or bacon in a pan until crisp.
- To poach the eggs, heat a pan of water just below boiling, add the vinegar, and swirl the water to create a whirlpool before sliding in the eggs; cook for 3 minutes.
- Top the toasted muffin with ham, then the poached egg.
- Spoon over plenty of hollandaise, sprinkle with chives, and serve immediately.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Only poach very fresh, cold eggs, as fresh egg white holds neatly together around the yolk rather than dispersing in the water.
- Make the hollandaise over low heat, over simmering water, as too much heat will scramble the egg yolk.
- If the sauce separates, it can often be brought back by whisking in a little cold water and a fresh egg yolk.
- Use the sauce straightaway, as it can curdle easily if kept warm.
Frequently asked questions
What if poaching doesn't work for me?
Creating a whirlpool in the hot water and adding the vinegar helps the egg white close up faster. A slotted spoon can also help shape the egg while it cooks.
Can the hollandaise be made ahead?
Only shortly before, kept somewhere warm; after standing longer it separates, so it's best made fresh, just before serving.
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