Although this is just the second time I’ve eaten Eggs Benedict, it’s one of my favourite breakfasts. It is a bit of work to make it yourself, but it is definitely worth the fuss. Try it yourself and you’ll see that making – and eating – your own Eggs Benedict is one of the best ways to spend a Sunday morning.
Adapted recipe from Home Made by Yvette van Boven.
I think the original recipe will feed 4 people, I’ve halved the recipe so this will be enough for 2.
125 g butter, in small cubes
1 egg yolk
1 tbsp water
1 tbsp white wine vinegar
4 eggs, preferably fresh
dash of vinegar
4 slices of ham or smoked salmon
4 muffins* (American buns, not the cake-type) or a different type of bun*
chives or parsley
*I’ve used ordinary bread.
For the sauce: place a heatproof bowl over a pan that is quarter-filled with water. The bowl should not touch the water and the water should barely be simmering.
Whisk the yolk, the water and vinegar in the bowl. Don’t stop whisking, otherwise the yolk will cook too much and the sauce will curdle.
After 5-10 minutes the yolk will become thick and foamy. Add the butter a cube at a time, whisking constantly and adding another cube when the previous one is incorporated completely.
Remove the bowl from the pan and put a lid or a plate on top of it.
Poach the eggs: Bring water to a boil in a pan and add a little dash of vinegar. Break an egg into a small sieve and let the excess egg white drain. Gently shake the sieve.
Reduce the heat and make sure the water is almost (=not) boiling. Stir with a spoon in the water to form a vortex. Place the sieve near the surface of the water and gently drop the egg into the water. Poach it for 2-3 minutes, take it out with a slotted spoon and place it in a bowl with warm water while you poach the rest of the eggs.
Toast your bread, top it with the ham or salmon. Place poached egg on top of your bread, spoon over the sauce and sprinkle it with some chives or parsley.