EGGS BENE­DICT

PREP + COOK TIME 50 MIN­UTES (+ COOL­ING) SERVES 4

The Australian Women’s Weekly Food Magazine - - Summer Lovin’ Breakfast -

8 eggs

4 english muffins

200g shaved leg ham

¼ cup finely chopped fresh chives

HOL­LANDAISE SAUCE 1½ ta­ble­spoons white wine vine­gar 1 ta­ble­spoon lemon juice ½ tea­spoon black pep­per­corns 2 egg yolks

125g un­salted but­ter, melted

1 Make hol­landaise sauce.

2 To poach eggs, half-fill a large shal­low fry­ing pan with water; bring to the boil. Break one egg into a cup, then slide into pan; re­peat with three more eggs. When all eggs are in the pan, al­low water to re­turn to the boil. Cover pan, turn off heat; stand for 4 min­utes or un­til a light film of egg white sets over yolks. Re­move eggs, one at a time, with a slot­ted spoon and drain on pa­per towel; cover to keep warm. Re­peat with the other four eggs.

3 Mean­while, split the muffins in half and toast.

4 Serve muffins topped with ham, poached eggs, hol­landaise sauce and chives. Sprin­kle with black pep­per.

HOL­LANDAISE SAUCE

Bring the vine­gar, juice and pep­per­corns to the boil in small saucepan. Re­duce heat; sim­mer, un­cov­ered, for 2 min­utes or un­til liq­uid is re­duced by half. Strain through a fine sieve into a small heat­proof bowl; cool for 10 min­utes. Whisk egg yolks into vine­gar mix­ture. Set the bowl over a small saucepan of sim­mer­ing water; don’t al­low water to touch base of bowl. Whisk mix­ture over low heat for 3 min­utes or un­til thick­ened. Re­move bowl from heat; grad­u­ally whisk in the melted but­ter in a thin, steady stream, whisk­ing con­stantly un­til sauce is thick and creamy.

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