Eggs benedict made simply
The Hollandaise sauce is normally tricky to master and needs much patience over a double boiler – this quick blender method is so simple. Serves 4
Ingredients
- Hollandaise sauce:
- 3 tbs white wine vinegar
- 2 tbs lemon juice or white wine
- 3 spring onions, chopped
- Black pepper, to taste
- 1 bay leaf (optional)
- 4 free range egg yolks
- 250g salt reduced butter, roughly chopped
- 1-2 tbs lemon juice extra
- 8 eggs
- 4 English muffins, split & toasted
- 120g shaved ham
- Chopped chives, to serve
Method
- Place the vinegar, lemon juice, spring onions, pepper and bay leaf into a small saucepan. Bring to the boil and simmer reducing to about 2 tbs. Set aside to cool. Drain and reserve liquid.
- Place the egg yolks and vinegar reduction into the blender jug. Cover and select speed 3 (Mix). Pulse 6 seconds.
- Heat the butter in a heavy based non stick saucepan over a medium low heat until hot and very foamy, swirling the pan occasionally.
- Select the speed 3 (Mix) and begin blending. With the motor running, remove the ingredient cap and slowly add the butter in a ' fast' thin stream. As the sauce begins to thicken add the hot butter a little faster. Continue blending and adding the butter. Add the lemon juice to thin to the desired consistency and season with the salt pepper to taste.
- Poach the eggs in a pan of simmering water until just firm.
- To serve: Smear the muffins with a little Hollandaise sauce, top with the shaved ham, followed by the poached eggs and then spoon over the sauce. Top with the chives and serve immediately.