Eggs Benedict
Serving size: Serves 4
Cuisine type: AmericanCooking time: Less than 60 minutes
Course: Breakfast
INGREDIENTS
½ teaspoon salt
2 teaspoons white vinegar
8 eggs
8 slices ciabatta (crusty Italian bread)
160g shaved leg ham
2 tablespoon finely chopped fresh chives
Microwave hollandaise
150g butter, chopped
2 egg yolks
1½ tablespoons water
1 tablespoon lemon juice
salt and pepper
NOTE: This recipe is best made close to serving.
METHOD
For the microwave hollandaise, melt the butter in a microwave-safe jug on high (100 percent) for 1 minute. Whisk the egg yolks, water and juice in a small microwave-safe bowl. Cook, uncovered, on medium (55 percent) for 1 minute, whisking every 15 seconds, or until thickened slightly. Do not allow the egg mixture to boil.
Remove the egg mixture from the microwave oven. Add the hot melted butter a few drops at a time, whisking constantly, until the mixture starts to thicken. Continue to add the butter, in a thin stream, whisking constantly, until all the butter is used. Season to taste with salt and pepper.
To poach the eggs, half-fill a frying pan with water, add the salt and vinegar. Bring water to the boil then reduce to a simmer. Break an egg into a cup, ensuring the yolk is intact. Stir the water with a fork to create a whirlpool.
Carefully pour the egg into the centre of the pan and cook for approximately three minutes. Remove the egg with a slotted spoon and drain on paper towel; cover to keep warm. Repeat with remaining eggs.
To serve, toast the bread, top with the ham, poached egg, sauce and chives.
Not suitable to freeze. Suitable to microwave.
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