Eggs Benedict

Updated at: Thu, 17 Aug 2023 08:02:25 GMT

Step 1

Dice the butter into cubes, so we can slowly add it to our egg mixture. No need to melt it, as the cold butter will help us prevent the yolks from scrambling.

Step 2

Cut the lemon, ready to squeeze directly into the mix. Or use a squeezer/reamer, to extract the lemon juice into a bowl.

Step 3

If you haven't already, seperate the whites from the egg yolk. Do your best to make sure there aren't any whites with the yolks.

Step 4

Add water to a saucepan, and bring to a simmer. Do not overfill, as we are going to be resting our bowl inside, to create a "Rolling boil or Double boil".

Step 5

Add the yolks and white wine vinegar to the bowl, and rest on top of the saucepan. Keep whisking. Don't stop whisking. Tip: If you feel there is too much heat, remove the saucepan and turn down the heat. Keep mixing, until you are ready to return the saucepan to the heat.

Step 6

Slowly add the butter, a few cubes at a time, so it can melt and mix with the yolk. Once the butter has melted and mixed, repeat the process until all of your butter has merged with the yolk.

Step 7

After a few minutes, once the mixture has warmed and thickened, remove the bowl from the saucepan. Squeeze the lemon, and add a pinch of salt.

Step 8

Your delicious hollandaise sauce should now be ready to serve. Adjust seasoning to your liking. Enjoy! Tips: If you want to keep it warm, place the bowl back onto the warm saucepan, with the heat off. If you find that the sauce is too thick, you can add water or more lemon juice. If you think the sauce is too thin, then wait, as it will thicken as it cools, or you can put it back on the heat and stir for a few more minutes.

Step 9

Add water to a saucepan, bring to a gentle simmer. Add a tablespoon of white rice vinegar.

Step 10

Crack your first egg into a cup or a small bowl. Stir the simmering water to create a whirlpool. Gently add your egg to the centre. Wait 20-30 seconds before repeating the process with your second egg.

Step 11

Cook for 3-4 minutes, or until the white has set. Remove from the pot, and place onto paper towel to drain excess water. Tip: If you’re preparing a large quantity of poached eggs, you can keep them in a warm bowl of water, until ready to dry & serve.

Step 12

Place a saucepan on medium heat, add a splash of olive oil. When the pan is heated, add the prosciutto (parma ham). Cook for a few minutes on each side, or until crispy. Remove from pan and place on a paper towel to remove excess grease.

Step 13

Halve the English muffin, and place middle-side down into the same frying pan you used to cook the Parma ham (to soak up all of the delicious flavour). Cook until toasted and warm.

Step 14

Place the muffin onto a plate. Apply butter/spread if desired.

Step 15

Add the Parma ham, poached egg, and spoon the hollandaise over the egg.

Step 16

Add your desired toppings & enjoy!

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