Eggs Benedict

• servings: 4 servings
• total time: 25 minutes

Ingredients

3 egg yolks (, from large eggs, 55-60g / 2 oz each, Note 1)

1/4 tsp cayenne pepper (or white pepper)

1/4 tsp salt

1 1/2 tbsp lemon juice (, plus more to taste)

1 1/2 tbsp water (, plus more as needed)

175g/ 1 1/2 sticks unsalted butter (, cut into 1.5 cm / 1/2" cubes, Note 2)

8 large eggs (, fridge cold, Note 3)

8 slices bacon (- streaky, Canadian, traditional or other)

200g / 7oz shaved or sliced ham (16 slices, ie. 2 slices per muffin half)

250g / 8oz smoked salmon slices (, at room temp)

4 English Muffins, split (or 8 slices other bread, or 4 brioche or other rolls)

1 tbsp each Chives and parlsey (, roughly chopped, for garnish)

Directions

Preparation

Preheat oven to 50°C/120°F.

Cook bacon in a little oil or butter to your liking. Transfer to small baking pan, cover with foil then place in oven.

Ham - if using ham, cover and place in oven to warm slightly.

Lightly toast English muffins then keep warm on rack on tray.

Hollandaise Sauce:

Place egg yolks in a tall narrow jug that the blender stick fits in, all the way to the base.

Add water, lemon juice, cayanne pepper and salt. Blitz briefly to combine.

Melt butter in a heatproof jug until hot (be very careful to ensure it doesn't explode if using microwave!). If you use a stove, pour into a jug. Let it stand for just 15 seconds until the milky whites settles at the bottom of the jug. (Note 2)

With the blender stick going on high, slowly pour the butter in a thin stream into the eggs over around 45 seconds. Leave behind most of the milky whites in the butter - about 1 1/2 tbsp. (Note 2) Once all the butter is in, the sauce should be thick, creamy, smooth and pale yellow. Now blitz for a further 10 seconds, moving the stick up and down.

Thickness - If too thick, mix in warm tap water 1 teaspoon at a time. It should be thick but pourable so it will coat and stick to the eggs but not be transparent.

Keep warm - Transfer to a bowl, cover and keep warm - it will stay warm for 15 min but even room temp is fine (will heat up when in contact with hot eggs).

Poached Eggs:

Strain eggs - Crack an egg into a small strainer set over a bowl or glass. Leave for 30 seconds and jiggle around a bit so watery whites strain through. Transfer to teacup. Repeat for another 3 eggs - separate teacup for each

Heat water - Fill a large pot with 7.5 cm / 3" water. (Note 4) Bring water to the boil over high heat, then turn the heat down so there are tiny bubbles from the base of the pot but big bubbles are not breaking water surface. (Note 5)

Roll eggs into water - Submerge a teacup into the water so you can gently roll the egg out onto the base of the pot - minimise the drop distance for neatest shape. Repeat with remaining eggs - don't take longer than 15 seconds to put them all in.

Turn eggs - 20 seconds after the first egg has gone in, eggs should be starting but are not fully set. Use a slotted spoon and tablespoon/dessert spoon to gently turn the eggs upside down - start with the first egg that went in, end with the last.

Poach 1 1/2 minutes - Leave for 1 minute, then turn again. Leave for another 30 seconds then using a slotted spoon, lift one out to check for doneness - whites should be soft but set, yolks should be runny.

Drain - Transfer to paper towel to drain and for top to dry with residual heat - 15 seconds. (Don't leave for too long or it can get stuck to the paper towel.)

Assemble

Place 2 English muffins halves on a plate. Pile on ham, bacon or smoked salmon. Top with poached egg, spoon over Hollandaise Sauce, sprinkle with parsley and chives. Serve immediately!