Bennys for lazy Sundays

Nothing beats eggs Benedict for breakfast. And a lazy Sunday brunch is the perfect excuse to go all out on breakfast and prepare this indulgent little number. Though it may seem a little daunting the first time, Hollandaise sauce is really easy to prepare and as soon as you’ve done it the first time, you’ll be waking up to whip some up every weekend, with your eyes closed (literally). Though traditional eggs Benedict are served on an English muffin with bacon, there are lots of different varieties including eggs Royale (with smoked salmon) or eggs Florentine (with spinach). Once you are confident with them try your own combinations for a personal twist on this buttery goodness – caramelised apples with camembert, chorizo with jalapeños, mushrooms and asparagus… the sky’s the limit!

Eggs Benedict

Serves 4

Ingredients

• 4 English muffins, split in two
• 8 slices smoked bacon
• 8 eggs
• 2 tsp white vinegar

Method

1. Brown the smoked bacon on a skillet or under the grill.
2. Bring a saucepan of water to a simmer, add the vinegar and whisk the water to create a vortex.
3. Crack the egg into a ramekin and gently drop the egg into the vortex and allow to simmer for 3½ mins.
4. Remove egg with a slotted spoon and place on a paper towel to absorb excess water.
5. Toast the muffins, place the bacon on the top, followed by the poached egg.
6. Season with salt and pepper and two tbsp Hollandaise sauce and serve immediately.

Eggs Royale

Serves 4

Ingredients

• 4 English muffins, split in two
• 8 slices smoked salmon
• 8 eggs
• 2 tsp white vinegar
• Hollandaise sauce
• Fish roe (optional)

Method

1. Poach an egg as per method of eggs Benedict above.
2. Toast the muffins, place the smoked salmon on the top, followed by the poached egg.
3. Season with salt and pepper and two tbsp Hollandaise sauce.
4. Top with fish roe, if using, and serve immediately.

Hollandaise sauce

Makes 1 cup

Ingredients

• 4 egg yolks
• 1 tbsp lemon juice
• 113g butter (½ packet), melted
• ½ tsp salt
• ½ tsp cayenne pepper

Method

1. In a stainless steel bowl whisk the egg yolks with the lemon juice until the mixture has thickened.
2. Place the bowl over a small saucepan of barely simmering water (the bowl should not touch the water).
3. Whisking continuously pour in the melted butter, not letting the eggs get too hot (if the eggs get too hot they will scramble!).
4. Continue to whisk until the mixture is thick and has doubled in volume.
5. Remove from the heat and whisk in salt and cayenne pepper.

Eggs Florentine

Serves 4

Ingredients

• 4 English muffins, split in two
• 4 handfuls spinach, steamed
• 8 eggs
• 2 tsp white vinegar
• Hollandaise sauce

Method

1. Poach an egg as per method of eggs Benedict above.
2. Toast the muffins, place the steamed spinach on the top, followed by the poached egg.
3. Season with salt and pepper and two tbsp Hollandaise sauce.
4. Top with fish roe, if using, and serve immediately.

The perfect poached egg

Though poaching an egg often ends in disaster – whites swimming far away from the yolks, there are a few tricks to ensure your poached egg is perfect every time.

 

• The secret to perfect poached eggs is creating a vortex and gently dropping the egg in the centre. While a spoon will create some sort of vortex, stirring the water with a whisk will give you the best results.
• Crack the egg into a ramekin so that you can lower the egg into the vortex as gently as possible.
• Add a drop of vinegar to the water. This lowers the pH of the water (increasing the acidity), which in turn lowers the point at which the egg sets, giving the egg less time to feather.
• While it is important for the water to be brought to the boil, a violent boil will result in feathered eggs. Allow the water to come to a gentle simmer before swirling the water to create a vortex.