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Eggs Benedict is a delicious breakfast dish, made with hollandaise sauce, ham, poached eggs and English muffins. With restaurants closed, many may be missing this perfect breakfast or brunch treat, and hollandaise may seem a tricky sauce to make.
However, it needn’t be, with plenty of easy methods for making Eggs Benedict.
A good hollandaise sauce uses butter, white wine vinegar, egg yolks and seasoning.
You can serve the below recipe with either ham or smoked salmon, using salmon creates Eggs Royale rather than Eggs Benedict.
To make an easy Eggs Benedict follow the recipe below, courtesy of BBC Good Food.
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Eggs Benedict recipe
This recipe serves six people.
- 6 free-range eggs, at room temperature
- 2 tbsp white wine vinegar
- 6 English muffins, halved
- butter, for spreading
- 6 slices ham or smoked salmon
- 1 to 2 tbsp finely snipped fresh chives
For the hollandaise sauce
- 225g/8oz butter, cubed
- 4 tbsp white wine vinegar
- 1 small shallot or ½ banana shallot, very finely chopped
- 10 black peppercorns
- 1 bay leaf
- 3 free-range egg yolks
- pinch sea salt
- pinch caster sugar
First, fill a large pan just over one-third full with boiling water and vinegar.
Bring the water to a simmer. One by one, crack the eggs into a small bowl and gently tip into the simmering water.
You can do this in a couple of rounds if you need to.
Poach for two to three minutes before removing the eggs with a slotted spoon.
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Then pop them into iced water to prevent them from cooking any further.
For the hollandaise sauce, melt the butter slowly in a medium pan over low heat, stirring occasionally. Pour into a jug.
Put the vinegar, shallot, pepper or peppercorns and bay leaf into a small saucepan over high heat and bring to the boil.
Cook for one to two minutes, or until reduced to two tablespoons of liquid. Remove from the heat.
Put the egg yolks in a heatproof bowl and place over a pan of simmering water. Do not let the bottom of the bowl touch the water.
Whisk the egg yolks with the salt and sugar until pale.
Pour the vinegar mixture through a fine sieve over the yolks and continue whisking until well combined.
Slowly add the butter in a steady stream, whisking constantly, until the sauce is smooth, thick and shiny. Keep warm until ready to serve.
Bring the pan of water back to a simmer. Using a slotted spoon, place all the cooked eggs into the simmering water and reheat for one minute. Remove and drain on kitchen paper.
Toast the muffin halves and spread with butter.
Put a muffin half on each plate and top with ham or salmon (if making eggs royale).
Place an egg on top of each muffin and spoon over some hollandaise.
Sprinkle with chives and serve with the other muffin halves on the side.
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