We can look upon the marvellous creation that is Eggs Benedict as a story of 4 chapters. 1. Poached Eggs 2. Hollandaise Sauce 3. Protein (although, if you’re using salmon then it’s Eggs Royale) 4. English Muffin
Eggs Benedict
Ingredients
Hollandaise Sauce
Poached Eggs
Protein
Assembly
Instructions
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Let's begin with the Hollandaise sauce, ensuring you taste and adjust throughout. Whisk the yolks, water, and lemon juice for a few minutes in a pan that’s off the heat, until thick and pale.Because hollandaise is based on lightly cooked egg yolks, use British Lion eggs or another egg produced under an equivalent salmonella-control scheme, particularly if serving anyone more vulnerable to foodborne illness.
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Place the pan on a low heat whilst continuing to whisk, ensure you reach all areas of the pan to avoid overcooking the eggs. If required move the pan off the hob for a few seconds, and then back on, also consider the bain-marie, set the pan in a bowl of cold water to cool the base. As the eggs cook, they will froth, thicken and increase in volume.Control the heat rather than rushing: if the yolks begin to look grainy or catch at the edge, remove the pan from the heat immediately and continue whisking before proceeding.
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When you can see the pan base through the streaks of the whisk and the eggs are thick and smooth, remove the pan from the heat. Add the soft butter piecemeal, whisking constantly to incorporate each addition prior to adding more. As it emulsifies you can add larger quantities, always whisking until fully absorbed.
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Continue adding butter until the sauce has thickened to the consistency you desire. Season the sauce lightly with salt and a dash of cayenne pepper, whisk well.
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Place the prosciutto in a frying pan with 1 tbsp butter on a low to medium heat, turning after 90 seconds.
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For the eggs, half fill the pan and add the vinegar, bring to a slow boil. Crack the eggs into a bowl, then tip in to the pan. Slightly raise the heat to maintain a slow simmer. After a few moments gently move the eggs. Cook for about 2 to 3 minutes, or longer, until they are cooked to your liking, whilst keeping the heat low.For a runny poached yolk, use British Lion eggs or an equivalent assured egg. Keep the water at a gentle simmer; a hard boil can break up the whites before they set around the yolk.
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When the eggs are set as you desire, remove them from the pan and immerse them in a bowl of warm tap water to cleanse the vinegar. Dry the spoon on a clean towel to remove any water and begin assembly.
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Just prior to serving, toast the muffins lightly and butter each piece. Place the muffins on a warm plate. Add the prosciutto over the toasted muffins with a poached egg atop.
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Spoon the hollandaise sauce generously over each egg and top with a few grinds of black pepper and dust with the chives and parsley. Serve immediately.Serve the hollandaise promptly rather than leaving it standing at room temperature for an extended period.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 751.79kcal
- % Daily Value *
- Total Fat 58.64g91%
- Saturated Fat 30.70g154%
- Cholesterol 478.86mg160%
- Sodium 991.17mg42%
- Potassium 369.09mg11%
- Total Carbohydrate 27.30g10%
- Dietary Fiber 1.65g7%
- Sugars 1.29g
- Protein 28.57g58%
- Vitamin C 1.92 mg
- Calcium 166.65 mg
- Iron 4.52 mg
- Vitamin D 2.00 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
