Eggs Benedict with Homemade Hollandaise

As a breakfast chef I thought I would share with you in the next few posts some of my favourite ways to start the day.

What better way to begin than with....

Eggs Benedict with Homemade Hollandaise

Time 30 Minutes (including the hollandaise)

You will need

For the hollandaise

125 GM – Unsalted Butter

3 – Egg Yolks

1 teaspoon – White Wine Vinegar

A pinch of salt and ground white pepper

For each serving

2 – Eggs

1 – Muffin

A splash of white wine vinegar

You can make the hollandaise well in advance even the day before, start by gently melting the butter in a pan.

While the butter is melting separate the 3 egg yolks, I do that by just passing the yolk from shell to shell.

When the butter has melted skim off the froth from the top.

Heat some water in a pan to use as a bain marie and keep it at a low simmer.

Place a heat proof bowl over the simmering water and whisk the egg yolks in the bowl.

The eggs will gently cook as you whisk, they will change colour when they emulsify.

Now add the butter little by little as you whisk it in to the emulsified eggs.

 Now add the salt, pepper and white wine vinegar and whisk in.

That’s it this should make about 150 ML of hollandaise, you can keep it in the fridge over night and warm it a little just to loosen it up just before you use it.

Here’s a tip, if your mix splits as you add the butter just drop in an ice cube and carry on whisking it works like magic.

I normally have my eggs benedict  with bacon, the way I cook my bacon is to cook it for a couple of minutes then allow it to go cold, then when I am ready for it blast it under a hot grill for a couple of minutes.

So bring some water to the boil add a splash of white wine vinegar turn the heat right down and drop in your eggs.

Toast your muffins, cook your bacon and it’s ready.

Serve the poached eggs in the muffins with a little hollandaise and splash some around the board or plate just for good measure.