Learn to make an indulgent Eggs Benedict
Tom Aikens’ Ultimate Truffled Eggs Benedict with Parma ham, homemade hollandaise and grated truffle I In celebration of National Egg Week Tom’s Kitchen will offer up its own delicious yolk porn dish for breakfast, brunch and dinner next Saturday (October 14). The Ultimate Truffled Eggs Benedict, priced at £19, will be served all day on World Egg Day and features a muffin topped with a poached egg, prosciutto and hollandaise and gratings of truffle.
National Egg Week runs from October 9-15, so if you fancy making the recipe from Tom’s Kitchen owner Tom Aikens early, here’s how.
Ingredients (serves 4)
8 whole eggs 6 egg yolks 4 English muffins 6 slices of Parma ham Truffled hollandaise sauce 120ml white wine vinegar 2 round shallots, finely sliced 12 black peppercorns 1 sprig thyme and 1 sprig of tarragon 350g unsalted butter, cut into cubes Juice of 1⁄2 lemon 1 tsp of truffle paste Sea salt and freshly ground black pepper
First make the hollandaise sauce. Put the vinegar, shallots, peppercorns and herbs in a pan, bring to the boil and continue to boil until reduced by about two-thirds. Leave to cool to room temperature, then strain into a bowl and set aside.
Meanwhile, clarify the butter – put the cubes in a pan over a gentle heat until melted. Skim the white foam off the surface, leaving only clear liquid. Set aside to cool until tepid, then carefully tip into a clean bowl, leaving any solid residue in the bottom of the pan.
Place a metal bowl over a pan of gently simmering water and add the six egg yolks and the vinegar reduction. Whisk the mixture over the heat until it is a pale, fluffy mass – this will take 8-10 minutes.
Remove from the heat and whisk vigorously while adding the clarified butter to make a thick, creamy sauce. If the sauce gets too thick, add a little warm water. If it separates, beat a fresh egg yolk with a spoonful of water in a clean bowl, then whisk the separated sauce into that – it should magically form a smooth sauce again.
Adjust the flavour with a little lemon juice, truffle paste and salt and pepper to taste. Keep warm until needed. The best way to do this is to put the sauce into a bowl and stand it in a pot of warm water, about 40-50°C. Cover the bowl with clingfilm so a skin doesn’t form on the sauce.
POACH THE EGGS
Next, poach the eggs. Fill a large, shallow pan with water, add some white wine vinegar (about 2-4 tablespoons per litre of water) and bring to a simmer. The vinegar will help the eggs hold their shape.
Break the eight eggs into separate coffee cups or ramekins. When the water is simmering, take a spoon or spatula and stir the water so it swirls around in the pan like a vortex. Add the eggs, one by one, as quickly as you can so they cook at the same time.
The swirling water keeps the eggs in a nice round shape, but you might have to move them around a little so they don’t stick to each other or to the bottom of the pan. Poach for three-four minutes, until the whites of the eggs are soft and the yolks are runny. Meanwhile, deep fry two slices of parma ham by at 170C until crispy.
DRY YOUR EGGS
Once the eggs are cooked, use a slotted spoon to transfer them to a small plate lined with kitchen paper. They need to dry off or they will make the toasted muffins soggy, which you do not want.
To serve, slice each muffin in half, toast them under the grill and spread with butter. Arrange a slice of uncooked Parma ham on top and put the muffins back under the grill briefly to warm. Season the eggs with salt and pepper, carefully place one on each muffin half and ladle over the truffle hollandaise. Garnish with a half slice of the crispy fried Parma ham.
Tom’s Kitchen owner chef Tom Aikens
Ultimate Truffled Eggs Benedict, £19 will be available at Tom’s Kitchen on October 14