Eggs benedict with cavolo nero & verjuice hollandaise

SERVES 4 PREP AND COOK TIME 45 MINUTES

1½ cups (375ml) verjuice

1 fresh bay leaf

6 black peppercorns

150g unsalted butter

4 free-range egg yolks

8 very fresh free-range eggs

4 thick slices sourdough bread

2 tablespoons extra virgin olive oil

4 large cavolo nero leaves

1 Place the verjuice, bay leaf and peppercorns into a medium saucepan over a high heat and bring to the boil. Boil until reduced to two tablespoons of syrup.

2 Place the butter into a small saucepan over a high heat and cook for 3-4 minutes until nut brown (see Maggie’s tips, page 143). Immediately remove from the heat, pour into a heatproof jug and leave for 5 minutes to cool slightly.

3 To make the hollandaise, place the egg yolks and cooled verjuice reduction into a blender and combine to emulsify. While the food processor is running, very, very slowly (drop by drop to start with) add the warm nut brown butter to the egg mixture. The consistency should be that of mayonnaise. Season to taste with salt. Set aside and keep warm.

4 Meanwhile, place a large high-sided pan half filled with water over a high heat then bring back to a gentle simmer. One at a time, crack the eggs into a small bowl or ramekin. Swirl the water around and then gently slide the eggs into the water to poach (see Maggie’s tips page 143). When eggs are cooked to your liking, gently scoop each egg out with a slotted spoon and place onto a plate lined with kitchen towel to drain. Keep eggs warm.

5 Toast the sourdough, then drizzle with olive oil and set aside.

6 Place cavolo nero into the egg poaching water and cook for 20 seconds to just wilt it. Remove from the heat, strain and squeeze out any excess water using tongs.

7 To serve, place the toasted sourdough onto 4 serving plates then top with the cavolo nero, two poached eggs and the hollandaise.

Not suitable to freeze or microwave.