Eggs Benedict

Eggs Benedict

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 quantity Hollandaise
2 english muffins
2 thick slices cooked ham
4 eggs, ideally cold
20g butter
pinch cayenne pepper, (optional)

Method

  1. Keep the hollandaise warm in a bain marie off the heat, stirring occasionally. Heat the oven to 140ºC.
  2. Split the muffins, toast lightly and keep warm. Place the ham slices on a plate, cover with a piece of slightly dampened greaseproof paper and warm in the oven.
  3. Poach the eggs, trim and dry. Place a toasted muffin half on each plate, spread with the butter, then top with a slice of ham. Place a poached egg on the ham, then spoon some hollandaise over the top. Serve immediately, sprinkled with a little cayenne pepper if you like.

Variations

  • Smoked salmon and egg muffins: Replace the ham with 2–3 slices of smoked salmon per person, folded on the muffins under the egg. Sprinkle with 1 teaspoon chopped chives.

    Smoked haddock and egg muffins: Replace the ham with 100 g smoked haddock per person, poached in milk for 3–5 minutes, then drained and dried.

    Eggs Florentine: Omit the ham. Wilt 500 g washed spinach in a hot saucepan, squeeze out all the water, then reheat in 20 g butter in a frying pan over a medium heat. Divide the spinach between the 4 muffins, then top with a poached egg and the hollandaise.
Tags:
Leiths School of food and wine
cookery course
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