• Eggs Benedict, a classic breakfast delight, combines perfectly poached eggs, velvety hollandaise sauce, and savoury ham atop toasted English muffins. This timeless recipe offers a symphony of flavours that elevate any morning. Indulge in the art of brunch with this easy-to-follow Eggs Benedict recipe and awaken your taste buds.

    Eggs Benedict

    Serves: 2
    Cooking Time: 40 mins

    Ingredients

    • Eggs
    • 15ml (1 tbsp) white vinegar
    • 4 large eggs
    • Sauce
    • 45ml (3 tbsp) white vinegar
    • 2 large egg yolks
    • 80g butter, melted
    • salt and freshly ground black pepper, to taste
    • buttered toast or English muffins, to serve
    • 4 slices ham

    Instructions

    Eggs

    1

    Heat a few centimetres of water in a deep frying pan over low heat until just simmering. Add the vinegar and use a wooden spoon to create a whirlpool. Crack the eggs one at a time into a small bowl and slip into the water. Cook the eggs for 3 – 4 minutes or until just set.

    2

    Remove the eggs with a slotted spoon, drain well and place in a baking dish.

    Sauce

    3

    Heat the vinegar in a small pot and simmer until reduced by half. Transfer to a heatproof bowl over a pot of gently simmering water, add the egg yolks and whisk until the mixture leaves a ribbon trail when you lift the whisk. Gradually whisk in the butter until the sauce has thickened. Season, remove from the heat and set aside.

    4

    Place 2 pieces of toast on each plate, top with the ham and poached eggs, spoon a little of the sauce over and serve.

    ALSO SEE: Steak and egg breakfast bruschetta

    Steak & egg breakfast bruschetta

    Feature image: Unsplash

     

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