Eggs Benedict

Eggs Benedict, also informally known as Eggs Benny, is a traditional American breakfast or brunch dish that consists of two halves of an English muffin each of which is topped with Canadian bacon, ham or sometimes bacon, a poached egg, and hollandaise sauce. The dish was first popularized in New York City. Many variations on the basic recipe are served.

Print Recipe

Eggs Benedict Yum

Course

Breakfast

Cuisine

Breakfast, Eggs, Ham, Meat

Keyword

Breakfast, Eggs, Hollandaise Sauce, Parma Ham

Prep Time

5 Minutes

Cook Time

15 Minutes

Servings

Halves

Ingredients

• 3 tbsp White Wine Vinegar
• 4 large free-range eggs
• 2 toasting muffins
• 4 slices Parma ham

For the Hollandaise Sauce

• 500 ml White Wine Vinegar
• 1 tbsp peppercorn
• bunch tarragon
• 3 large free-range egg yolks
• 200 ml melted and skimmed unsalted butter

Course Breakfast Cuisine Breakfast, Eggs, Ham, Meat Keyword Breakfast, Eggs, Hollandaise Sauce, Parma Ham Prep Time 5 Minutes Cook Time 15 Minutes Servings Halves Ingredients 3 tbsp White Wine Vinegar 4 large free-range eggs 2 toasting muffins 4 slices Parma ham For the Hollandaise Sauce 500 ml White Wine Vinegar 1 tbsp peppercorn bunch tarragon 3 large free-range egg yolks 200 ml melted and skimmed unsalted butter

Instructions

1. Boil the vinegar together with peppercorns and tarragon, reduce by half. Strain and reserve.
2. Boil a large pan of water, then reduce to a simmer. Using a large balloon whisk, beat together the yolks and 2 tsp of the reduced wine vinegar in a heatproof bowl that fits snugly over the pan.
3. Beat vigorously until the mixture forms a foam, but make sure that it doesn’t get too hot. To prevent the sauce from overheating, take it on and off the heat while you whisk, scraping around the sides with a plastic spatula. The aim is to achieve a golden, airy foam.
4. Whisk in a small ladle of the warmed butter, a little at a time, then return the bowl over a gentle heat to cook a little more. Remove from the heat again and whisk in another ladle of butter. Repeat until all the butter is incorporated and you have a texture as thick as mayonnaise. Finally, whisk in lemon juice, salt and pepper to taste plus a little warm water from the pan if the mixture is too thick. Set aside.
5. Bring a deep saucepan of water to the boil (at least 2 litres) and add the vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.
6. Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
7. Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once