Whoever Benedict was - accounts vary - he certainly had one of the tastiest ever breakfast dishes named after him! This takes no time at all in the morning and is a true indulgence that sets you up for a perfect Saturday.
Ingredients (per person)
2 eggs
toast*
Hollandaise sauce**
1 slice smoked ham
optional extras
butter, spinach
Method
Put on a pot of water to boil for poaching eggs. Make Hollandaise sauce. Meanwhile toast the bread and prepare the ham. Because the toast and eggs and sauce will be hot there is usually no need to warm the ham. When the water starts to boil add one capful of vinegar which will make the water boil with smaller bubbles which helps the eggs stay together. Poach each egg for about 1-2 minutes. It is important that the yolk should not set. Assemble and serve immediately.
* whatever you do, do NOT use muffins or brioche as these will make the dish sweet which is not what you want for breakfast!
** You might want to use a readymade one. Alternatively:
Hollandaise Sauce
Ingredients
2 eggyolks
ca. 125g softened butter
3 tbsp vinegar
3 black peppercorns
1-2 tsp lemon juice
Method
Heat the vinegar with the peppercorns in a small pan until it has reduced to about 1 tbsp and leave to cool. Meanwhile beat the eggyolks in a pyrex bowl. Then blend in the cooled vinegar and add a lump of the softened butter. Hold the bowl over a pot of simmering water to warm the mixture and keep adding lumps of butter till the sauce reaches the right consistency. Finally stir in lemon juice to taste. Voila!
2 eggs
toast*
Hollandaise sauce**
1 slice smoked ham
optional extras
butter, spinach
Method
Put on a pot of water to boil for poaching eggs. Make Hollandaise sauce. Meanwhile toast the bread and prepare the ham. Because the toast and eggs and sauce will be hot there is usually no need to warm the ham. When the water starts to boil add one capful of vinegar which will make the water boil with smaller bubbles which helps the eggs stay together. Poach each egg for about 1-2 minutes. It is important that the yolk should not set. Assemble and serve immediately.
* whatever you do, do NOT use muffins or brioche as these will make the dish sweet which is not what you want for breakfast!
** You might want to use a readymade one. Alternatively:
Hollandaise Sauce
Ingredients
2 eggyolks
ca. 125g softened butter
3 tbsp vinegar
3 black peppercorns
1-2 tsp lemon juice
Method
Heat the vinegar with the peppercorns in a small pan until it has reduced to about 1 tbsp and leave to cool. Meanwhile beat the eggyolks in a pyrex bowl. Then blend in the cooled vinegar and add a lump of the softened butter. Hold the bowl over a pot of simmering water to warm the mixture and keep adding lumps of butter till the sauce reaches the right consistency. Finally stir in lemon juice to taste. Voila!
Yum-yum. This is one of my breakfast favourites too.
ReplyDelete