Eggs Benedict makes for the quintessential brunch and a home-made hollandaise sauce beats store-bought every time! Recipe compliments of Safari Vinegar.
Preparation time: under 30 mins | Cooking time: 10 to 30 mins | Serves: 6
- Fill a large pan just over one-third full of boiling water and 2 tbsp vinegar. Bring the water to a simmer.
- One by one, crack the eggs into a small bowl and gently tip into the simmering water. Don’t overcrowd the pan.
- Poach for 2-3 minutes.
- Remove with a slotted spoon and plunge into iced water to stop them from cooking.
- Melt the butter slowly in a pan over low heat, stirring occasionally. Pour into a jug.
- Put the 4 tbsp vinegar, shallot, peppercorns, and bay leaf into a small saucepan over high heat and bring to the boil.
- Cook until reduced to 2 tbsp of liquid then remove from the heat.
- Put the 3 egg yolks in a heatproof bowl and place over a pan of simmering water. Do not let the bottom of the bowl touch the water.
- Whisk the egg yolks with the salt and sugar until pale.
- Pour the vinegar mixture through a fine sieve over the yolks and continue whisking until well combined.
- Slowly add the melted butter in a steady stream, whisking constantly, until the sauce is smooth, thick, and shiny. Keep warm until ready to serve.
- Reheat the eggs by bringing the pan of vinegar water back to a simmer. Using a slotted spoon, place all the cooked eggs into the simmering water and reheat for 1 minute. Remove and drain on kitchen paper.
- Toast the muffin halves and spread with butter.
- Put a muffin half on each plate and top with ham or salmon.
- Place an egg on top of each muffin and spoon over some hollandaise sauce. Sprinkle with chives and serve with the other muffin halves on the side.