Eggs Benedict
Average rating:
This delicious dish is a British breakfast classic - but it's perfect for a weekend brunch or weekday lunch, too
-
Prep time: 10 mins
-
Cooking time: 5 mins
-
Serves: 4
-
Skill level: Easy peasy
-
Costs: Cheap as chips
Ingredients
When buying eggs, look out for the Lion quality symbol: this indicates they were British-laid and have been vaccinated against salmonella.
- 4 large Lion quality eggs
- 4 slices ham
- buttered toast to serve
For the sauce:
- 45ml (3tbsp) white wine vinegar
- 75g (3oz) butter, melted
- 2 large Lion quality egg yolks
- salt and freshly ground black pepper
Method
- To make the sauce, place the vinegar in a small pan and simmer until reduced by half. Place the egg yolks and vinegar in a small heatproof bowl and set it over a pan of gently simmering water. Whisk the egg yolks until the mixture is thick enough to leave a ribbon trail when the whisk is lifted. Gradually whisk in the butter until the mixture has thickened. Season to taste. Remove the bowl from the heat. And set aside.
- To complete, pour 5cm/2in water in a large frying pan and bring to a gentle simmer. Carefully crack the eggs into the simmering water and simmer for 2-3mins or until the eggs are poached to your liking.
- Place two pieces of buttered toast on each plate, top with the slices of ham, then place a poached egg on top. Spoon a little of the sauce over each and serve.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
Average rating:
Loved this recipe? Try these too!
Your comments
If you want to comment on this article, leave a tip or a story, please fill in the box below.
Be the first to leave a comment!
