Perfect eggs Benedict
For the hollandaise sauce
125g butter
2 medium egg yolks
½ tsp white wine vinegar
Pinch of salt
For the poached eggs
½ tsp white wine vinegar 2 medium eggs 1 muffin, halved
½ tbsp butter, for spreading
Squeeze of lemon juice
Pinch of cayenne pepper
A few sprigs of watercress, to garnish
● First, make the hollandaise sauce. Melt the butter in a small saucepan, then turn the heat right down to keep the butter warm.
● Put the egg yolks, white wine vinegar, pinch of salt and a splash of ice-cold water in a metal bowl that will fit over a medium-sized saucepan. Whisk together for a few minutes.
● Bring a medium-sized saucepan of water to the boil, then turn down the heat so the water is barely simmering.
● Place the metal bowl of whisked egg yolks over the saucepan of simmering water and whisk until pale and thick. This will take 3-5 minutes. Set aside and keep warm while you poach the eggs.
● Bring a pan of water to the boil, then turn the heat down to a gentle simmer and add the white wine vinegar. Crack an egg into a small bowl or teacup and gently add it to the simmering water. Repeat with the other egg. Cook for 3 minutes.
● Gently remove the eggs with a slotted spoon and dab them on a paper towel to remove any excess water.
● While the eggs are poaching, lightly toast and butter the muffin. Place a poached egg on half a buttered muffin and spoon over a generous helping of the hollandaise sauce.
● Finally, add a squeeze of lemon juice and garnish with a pinch of cayenne pepper and a sprig or two of watercress.