EGGS BENEDICT TARTLETS

Makes 18

Prep + cooking time: 65 min

• 200g shortcrust pastry

• 1 egg yolk mixed with

1 tbsp water, for egg wash

• 18 eggs

• 9 thin slices gammon, halved

• finely chopped chives, to serve

FOR THE HOLLANDAISE

• 125g unsalted butter, coarsely chopped

• 2 tsp white wine vinegar

• ½ golden shallot, finely chopped

• 1 black peppercorn

• 1 fresh bay leaf

• 2 egg yolks

• lemon juice, to taste

1. Preheat the oven to 220°C. Roll out the pastry on a lightly floured surface until it’s 3mm thick and cut into rounds with a pastry cutter. Place on an oven tray lined with baking paper and prick the centre of each disc with the tines of a fork several times.

2. Brush with the egg wash and bake until golden brown (5-10 minutes). Remove from the oven and, while still warm, press lightly to flatten. Set aside.

3. To make the hollandaise: Melt the butter in a small saucepan, remove from the heat and keep warm (it should remain at blood temperature). Simmer the vinegar, shallots, peppercorn, bay leaf and 35ml water in a small saucepan over high heat until reduced by half. Strain through a fine sieve into a heatproof bowl and cool to room temperature. Add the egg yolks and whisk over a saucepan of gently simmering water until pale and creamy (4-6 minutes). Make sure not to let the mixture get too hot because it will curdle. Remove from the heat and slowly add in the butter, one addition at a time, whisking vigorously until combined. Season to taste with sea salt and lemon juice. Set the sauce aside in a warm place.

4. Bring a saucepan of salted water to a simmer over low to medium heat. Stir the water to create a slowmoving whirlpool, then carefully crack all the eggs into the water in batches. Cook until just set (about 2 minutes); remove the eggs using a slotted spoon and drain on paper towel. Keep warm.

5. Place a folded piece of gammon on each pastry disc, top with an egg and spoon a little hollandaise over. Scatter with chives and serve immediately.