Eggs Benedict
35 mins cooking time
Cook, step forth, with Lurpak in hand, and savour the classic brunch favourite, Eggs Benedict. Where silky Hollandaise sauce and savoury ham come together on a warm, toasted English muffin – crowned with a perfectly poached egg, of course. Our easy recipe makes it simple to enjoy this luxurious dish at home, serving it for a relaxed weekend breakfast or a special brunch.
Eggs Benedict
Cook, step forth, with Lurpak in hand, and savour the classic brunch favourite, Eggs Benedict. Where silky Hollandaise sauce and savoury ham come together on a warm, toasted English muffin – crowned with a perfectly poached egg, of course. Our easy recipe makes it simple to enjoy this luxurious dish at home, serving it for a relaxed weekend breakfast or a special brunch.
Cook, step forth, with Lurpak in hand, and savour the classic brunch favourite, Eggs Benedict. Where silky Hollandaise sauce and savoury ham come together on a warm, toasted English muffin – crowned with a perfectly poached egg, of course. Our easy recipe makes it simple to enjoy this luxurious dish at home, serving it for a relaxed weekend breakfast or a special brunch.
Cook mode
Method
1
Melt butter in a saucepan over low heat. Once melted, pour off the yellow layer into a clean container and keep warm. Discard the opaque layer at the bottom.
2
Set up a double boiler by placing a heatproof bowl over a pot of simmering water, ensuring the bowl does not touch the water.
3
Whisk egg yolks in the bowl until they are pale and thick. Gradually whisk in the melted butter until the mixture is smooth and thickens. Season with lemon juice to taste and keep warm.
TIP
A consistent medium temperature is essential for a smooth Hollandaise sauce, as too much heat will make the sauce separate. If the sauce thickens or starts curling, a bit of warm water may save it, restoring the right texture. The same goes for adding the butter; do it slowly, one spoon at a time, to prevent the eggs from curdling and ensure the sauce stays smooth and creamy.
4
Heat a large pan of salted water until boiling, then turn down to a simmer. Add white vinegar.
5
Crack each egg into a fine sieve to remove excess watery egg white, letting it drain for about 20 seconds. Gently transfer each egg from the sieve into a small bowl or cup.
6
Carefully slide the eggs from the bowl into the simmering water. Cook for 4-5 minutes until the whites are set and the yolks are still runny.
7
Using a slotted spoon, remove the poached eggs and place them on a plate lined with kitchen paper to drain any excess water.
TIP
You can make the poached eggs in advance. Cook them and then immerse them in ice water until cold. Store them in the fridge and reheat gently in warm water when ready to serve.
8
Toast the inside of the English muffins until golden brown. Spread generously with butter.
9
Add ham and poached egg and drizzle with Hollandaise sauce.
10
Sprinkle with chives and cayenne pepper.
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