Eggs Benedict recipe

Indisputably, Eggs Benedict is the quintessential breakfast or brunch indulgence, perfectly suited to weekend mornings when one has ample time to savor each and every bite. And, while traditionally paired with either decadent ham or succulent smoked salmon, there is always room for variation and experimentation to suit one's palate and mood.

Now, let's delve into the realm of hollandaise sauce, a velvety, buttery elixir that can take any dish to the next level of flavor and indulgence. Many may believe that homemade hollandaise is a daunting task, but rest assured that it is quite achievable with the right technique and ingredients. Not to mention, once you've tasted homemade hollandaise, the shop-bought alternatives simply pale in comparison.

So, let's get down to the nitty-gritty of poached eggs, a seemingly simple task that requires careful attention and preparation. With this recipe, you can effortlessly produce six perfectly poached eggs, all ready to be savored at the same time. The secret, of course, lies in the meticulous prep work that goes into each and every step of the process. 

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 6

Ingredients

6 slices ham or smoked salmon

butter(for spreading)

6-English muffins(halved)

2 tbsp-white wine vinegar

6 free-range eggs, at room temperature

1–2 tbsp-finely snipped fresh chives

For the hollandaise sauce

pinch caster sugar

pinch sea salt

4 tbsp-white wine vinegar

10-black peppercorns

1-bay leaf

3 free-range egg yolks

1-small shallot or ½-banana shallot(very finely chopped)

225g/8oz-butter(cubed)

Method

Our journey begins by filling a large pan with boiling water, just over one third full. Adding a touch of vinegar to the simmering water, we invite our eggs to take a dip. Carefully cracking each egg into a small bowl, we then tip them into the bubbling cauldron, allowing them to simmer and dance their way to perfection. With the patience of a saint, we watch over them, turning and basting as necessary. But alas, our cooking skills are tested as we must complete this task in 2-3 batches, depending on our level of skill.

As our poached eggs reach their desired doneness, we must quickly and carefully remove them from the water, using a slotted spoon to transfer them to a bath of iced water. The sudden temperature change halts their cooking and preserves their texture, creating a delectable experience for our taste buds.

Now, it's time to take on the next challenge - crafting the perfect hollandaise sauce. We start by melting butter ever so slowly in a medium pan, stirring occasionally, until it's just right. Then, we pour it into a jug to prepare for the final step.

Meanwhile, we put vinegar, shallots, peppercorns, and bay leaf into a small saucepan and bring it to a boil over high heat. As it cooks for 1-2 minutes, we watch as it reduces to a mere 2 tablespoons of liquid. Once it reaches the desired reduction, we remove it from the heat.

With the precision of a master chef, we separate the egg yolks from the whites, placing them in a heatproof bowl. Carefully setting the bowl over a pan of simmering water, we begin to whisk the yolks with a sprinkle of salt and sugar until they're pale and frothy. Taking our reduced vinegar mixture, we pour it through a fine sieve over the yolks, whisking constantly until well combined. Finally, with a steady hand, we pour the melted butter into the bowl in a slow, steady stream, whisking constantly until the sauce is thick, smooth, and shiny. We must be careful not to let the mixture curdle or break, as that would ruin our quest for the perfect hollandaise sauce.

Now, it's time to bring everything together. We bring the pan of water back to a simmer, using a slotted spoon to place all the cooked eggs back into the simmering water for a quick reheat. We remove them once more, draining them on kitchen paper.

Finally, we toast our muffin halves to a perfect golden brown, slathering them with butter. We plate them, topping each half with our ham or salmon (if making eggs royale). Then, with great care, we place our poached eggs on top of each muffin half, spooning over a generous helping of our perfect hollandaise sauce. For the final touch, we sprinkle the dish with chives and serve with the other muffin halves on the side, presenting a dish that will surely impress even the most discerning of palates.

Tips

Poaching eggs is a task that requires a certain level of finesse and attention to detail. To achieve optimal results, it is imperative to ensure that the eggs are not overcooked or undercooked. If you are someone who likes to plan ahead and needs to prepare the eggs in advance, there are a few tips and tricks you can use to ensure that they are as fresh and delicious as possible when it is time to serve them.

One of the most important factors to consider when poaching eggs in advance is the amount of time that will pass between poaching and serving. If there is a significant amount of time between the two, it is crucial to take steps to prevent the eggs from becoming too cold or drying out. One effective way to accomplish this is by placing the poached eggs in a bowl of iced water, which will help to preserve their freshness and prevent them from cooking any further.

Once the eggs have been stored in the iced water, they can be easily reheated just before serving. Simply place them back into a pan of simmering water for approximately one minute, which will be sufficient to warm them up without causing them to become overcooked or rubbery. With these tips in mind, you can confidently prepare poached eggs in advance, safe in the knowledge that they will be fresh and delicious when it is time to enjoy them.