Classic Eggs Benedict

Ingredients

• 3 Tbsp (45 ml) white wine vinegar
• 4 eggs
• 2 English muffins, halved lengthways
• 4 slices smoked ham
• 1 Tbsp (15 ml) lemon juice
• 1 tsp (5 ml) white wine vinegar
• 2 egg yolks
• salt and milled black pepper
• 250 g butter

Instructions

1. 1

   --- Hollandaise Sauce ---

2. 2

   Place the lemon juice, vinegar and egg yolks into a clean glass bowl and season with salt and pepper. Whisk together until light and frothy.

3. 3

   Place butter into a small saucepan and allow to melt over medium heat. Using a spoon, remove all milk solids (white foam) that have surfaced until you are left with clarified butter.

4. 4

   Place the egg mixture over a pot of simmering water and whisk for a few minutes until slightly thickened. Slowly whisk in the clarified butter, a tablespoonful at a time, adding a splash of water if the sauce becomes too thick too quickly. Remove from heat and set aside. Keep warm while you poach the eggs.

5. 5

   --- Poached Eggs ---

6. 6

   Bring a medium pot of water to the boil and add the vinegar. Lower the heat to a simmer and, using a spoon, stir the water to create a whirlpool effect. Crack the eggs gently into the centre of the whirlpool and poach for 3–4 minutes. The yolks should still be soft in the centre. Remove with a slotted spoon and drain on some kitchen paper.

7. 7

   To serve, lightly toast the English muffins and top with a slice of smoked ham. Place a poached egg onto each halved muffin and spoon over the Hollandaise sauce. Garnish with chopped chives and serve immediately.