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Eggs Benedict

One of our all time favourite breakfast/brunch meals and the perfect dish to start out breakfast in bed series. We are going to be choosing much loved recipes and a exciting new ones, so whether it’s a long weekend lay in or a special treat for dreaded Monday mornings, you’ll have something tasty to try.

Ingredients Serves 2
2 or 4 Eggs
1 tbsp White wine vinegar
2 English Muffins or crumpets

For the hollandaise
2 Egg yolks
1/2 tsp White wine vinegar
100g Butter
A splash of water
A pinch of salt
Juice of half a lemon


To make the Hollandaise

  1.  Heat the butter. Gently heat the butter in a pan till melted. Scoop any white solids off the top and discard. Keep warm
  2. Combined ingredients.Whisk the egg yolks, vinegar, salt and water till combined in a heat proof bowl and set over a pot of simmering water.
  3. Whisk. Gently whisk the egg mixture over the heat till it starts to thicken and becomes paler in colour
  4. Take it slow. Take off the bowl off the heat and slowly whisk in the still warm butter. The most important thing here is to do this very slowly, like when making mayonnaise, add the butter in a little at a time and wait till combined before adding more butter.
  5. Season. Add the lemon juice in a little at a time to taste. I don’t like it too lemony but others like alot. Add salt and white pepper if needed. Keep the sauce warm till your ready to plate.

To poach an egg.

There is no mystery with a poached egg, just a little bit of practice and good quality, fresh eggs

  1. Prepare your pan. Use your biggest pan and fill with at least 1.5 litres of boiling water and add the vinegar.
  2. Create a whirlpool. Once the pan is boiling, stir it in a clockwise direction (this will bring the water to just under boiling and allow the egg to wrap around it self
  3. Drop in the egg. Once you’ve got a whirlpool going, slowly slip an egg into the centre of it. (To make this easier, first break the egg into a little bowl to slip it into and always use eggs that have come to room temperature)
  4. Let them cook. Allow the egg to cook for 2-3 minutes, the white will curl around the yolk to form a circular egg.
  5. Serve. Lift out of the water with a slotted spoon and rest for a minute before putting it on toasted muffin or crumpet, slathered in your home made hollandaise.
  6. Repeat. Cook your remaining eggs in the same way. If you want to do several, keep your cooked eggs warm in a very low over, but be careful not to over cook them. You can also refresh them in boiling water.

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