Eggs Benedict, a classic breakfast delight, combines perfectly poached eggs, velvety hollandaise sauce, and savoury ham atop toasted English muffins. This timeless recipe offers a symphony of flavours that elevate any morning. Indulge in the art of brunch with this easy-to-follow Eggs Benedict recipe and awaken your taste buds.
Eggs Benedict
Ingredients
- Eggs
- 15ml (1 tbsp) white vinegar
- 4 large eggs
- Sauce
- 45ml (3 tbsp) white vinegar
- 2 large egg yolks
- 80g butter, melted
- salt and freshly ground black pepper, to taste
- buttered toast or English muffins, to serve
- 4 slices ham
Instructions
Eggs
Heat a few centimetres of water in a deep frying pan over low heat until just simmering. Add the vinegar and use a wooden spoon to create a whirlpool. Crack the eggs one at a time into a small bowl and slip into the water. Cook the eggs for 3 – 4 minutes or until just set.
Remove the eggs with a slotted spoon, drain well and place in a baking dish.
Sauce
Heat the vinegar in a small pot and simmer until reduced by half. Transfer to a heatproof bowl over a pot of gently simmering water, add the egg yolks and whisk until the mixture leaves a ribbon trail when you lift the whisk. Gradually whisk in the butter until the sauce has thickened. Season, remove from the heat and set aside.
Place 2 pieces of toast on each plate, top with the ham and poached eggs, spoon a little of the sauce over and serve.
ALSO SEE: Steak and egg breakfast bruschetta
Steak & egg breakfast bruschetta
Feature image: Unsplash
