Eggs Benedict
By: From: Market Kitchen
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Eggs Benedict
- Prep time:
- 5 min
- Cook time:
- 10 min
- Serves:
- 2
Silvana Franco shares her method for the best poached eggs with hollandaise sauce
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Ingredients
For the eggs
- 2 tsp white wine vinegar
- 2 free range eggs
For the Hollandaise
To serve
- 1 English muffins, split and toasted
- 4 slices Parma ham, or Serrano ham
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method
1. For the eggs: add the vinegar to a small pan of just-simmering water and swirl it round rapidly to make a whirlpool. Crack an egg into a cup, then pour into the centre of the whirlpool and poach for 2-3 minutes, or until the white is set. Remove with a slotted spoon and transfer to a bowl of warm water while you cook the next egg the same way. Drain both eggs on kitchen paper.2. For the hollandaise: place the egg yolks into a food processor with some salt and blend to combine.
3. Gently heat the lemon and vinegar together in a small non-reactive pan, then pour into the egg yolk mixture, blending continuously until well combined.
4. Gently melt the butter in the same pan until foaming, then slowly drizzle the melted butter into the egg yolk mixture with the motor running until the mixture comes together to form a thick, creamy sauce.
5. To serve, lay two slices of ham over each toasted muffin half and top with the poached eggs. Pour over the hollandaise sauce and serve immediately.
Comments & Ratings
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Latest Comment
View all comments (8)
LynP52330
Posted 18 May 2012 3:00 PM
I just impressed my boyfriend with this recipe. I'm a very happy bunny !
Dinosaw
Posted 15 Jan 2011 2:07 PM
Fantastic, messed up on my first go but when I got it right it was great now the family want for breakfast every sunday
robertW76616
Posted 15 Oct 2009 11:50 PM
SusannaN2768
Posted 01 Sep 2009 3:12 PM
mmmmmmmmmmmmmmmmmmmm
Anonymous Posted 25 Jun 2009 12:35 PM
I've just made this for my birthday breakfast and was very pleased with the results. Eggs benedict is my favourite breakfast dish and this version tasted just as good as it does in posh restaurants!
Louisezm
Posted 14 Jun 2009 11:32 AM
maybe you should read the recipe ...it calls for 2 eggs. You drain both eggs when you have cooked the second egg........
GabrielleM83160
Posted 19 May 2009 8:22 AM
Why does the method state "drain both eggs" when the ingredients list states 1 free range egg"?
Perhaps someone forgot to proof read the recipe?
I have also found that if you put 2 tbspns of vinegar in a small pot of water, the eggs taste vinegary, yuk!
tan4
Posted 08 May 2009 10:04 PM
This recipe is classed as intermediate
Avg User rating
3.21 / 5 (33 votes cast)
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