Eggs Benny

Ingredients

• 1 tbsp white wine vinegar

• 2 egg yolks

• 150g butter, melted, cooled

• 1 tbsp lemon juice

• Salt and pepper, to taste

• 125g ham

• 4 eggs

• 2 English muffins, cut in half

  RECIPE SERVES TWO.

  FOR FOUR SERVES, DOUBLE RECIPE

Method

Hollandaise Sauce

1. In a food processor, combine the white vinegar and egg yolks. With the processor running, slowly add the melted butter in a steady stream until the mixture emulsifies and thickens.

2. Add the fresh lemon juice and season with salt and pepper to taste. Pulse until well combined.

3. Transfer the hollandaise sauce to a bowl, cover, and let it sit while preparing the rest of the dish.

Poached Eggs

1. Fill a saucepan with water, filling it two-thirds full. Add a pinch of salt and bring the water to a boil. Then, reduce the heat to medium-low.

2. Stir the water in the saucepan to create a whirlpool effect. Crack one egg into a saucer and gently slide it into the swirling water.

3. Poach the egg for 3-4 minutes, depending on desired consistency. Use a slotted spoon to remove the poached egg from the water and transfer it to a plate. Repeat the process with the remaining eggs

Assembly

Toast English muffins until golden brown. Top with ham and eggs. Drizzle with hollandaise sauce.

Serve immediately and enjoy your delicious Eggs Benedict!

DOUBLE RECIPE TO SERVE FOUR