Eggs Benedict
Content
Eggs Benedict
Half an English muffin, topped with ham or bacon, poached eggs, and hollandaise sauce. What a way to start the day!
Ingredients
White wine vinegar 2 Very fresh eggs 2 English muffins, sliced in half, and toasted 4 Slices ham Hollandaise Sauce
Method
To poach the eggs, fill a tall pan with water and bring it to the boil. Add three tablespoons of white wine vinegar per pint of water. Make a 'whirlpool' in the centre of the pan by stirring a slotted spoon around the outside edge of the pan. Carefully crack the eggs into the pan, in the centre of the whirlpool. Poach the eggs until the whites are firm but there's still movement in the yolk - they'll feel firm to the touch when they're ready. To serve, place half a muffin on each plate. Top the muffin with a slice of ham, the other muffin half and another slice of ham. Carefully remove the poached eggs from the pan with a slotted spoon and place on top of the ham. Spoon the hollandaise sauce on top and around the muffins and serve immediately.
Half an English muffin, topped with ham or bacon, poached eggs, and hollandaise sauce. What a way to start the day!
Ingredients
White wine vinegar 2 Very fresh eggs 2 English muffins, sliced in half, and toasted 4 Slices ham Hollandaise Sauce
Method
To poach the eggs, fill a tall pan with water and bring it to the boil. Add three tablespoons of white wine vinegar per pint of water. Make a 'whirlpool' in the centre of the pan by stirring a slotted spoon around the outside edge of the pan. Carefully crack the eggs into the pan, in the centre of the whirlpool. Poach the eggs until the whites are firm but there's still movement in the yolk - they'll feel firm to the touch when they're ready. To serve, place half a muffin on each plate. Top the muffin with a slice of ham, the other muffin half and another slice of ham. Carefully remove the poached eggs from the pan with a slotted spoon and place on top of the ham. Spoon the hollandaise sauce on top and around the muffins and serve immediately.
