Posted in British Lion egg recipes, egg recipes, recipes
Serves: 1 (hollandaise serves 4)
Cooking time: 11 m
To make the hollandaise:
2 large British Lion egg yolks
Â˝ teaspoon tarragon or white wine vinegar
a pinch of sea salt
a splash of ice cold water
125g unsalted butter, ice cold and cut into cubes
a squeeze of lemon juice
For the rest of the dish:
2 large British Lion eggs
1 English muffin, halved
2 slices of good quality carved smoked ham from a deli or deli counter (from the bone)
1 large vine tomato cut into 4 width ways
Â˝ avocado, peeled, stoned and sliced
1. Put two egg yolks (Gizzi uses free range), Â˝ teaspoon of tarragon or white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick (about 3-5 minutes).
2. Remove from the heat and slowly whisk in the cubes of butter, bit by bit until it’s all incorporated and you have a creamy hollandaise (if it gets too thick, add a splash of water). Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.
3. Bring a pan of salted water to the boil then poach two eggs for 3 minutes so the yolks are still soft. Lift each one out with a slotted spoon and drain on kitchen paper.
4. To make eggs Benedict, toast 2 muffin halves, top each with a slice of ham, a slice of tomato, a few slices of avocado a poached egg and spoon over a generous helping of hollandaise.