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Eggs Benedict
Nb persons: 2
Yield:
Preparation time:
Total time:
Source: Reader's Digest The Ultimate Christmas 2006
| 1 Tb. | white wine vinegar |
| pinch | sea salt |
| 2 large | eggs |
| 2 | slices ham |
| 1 | English muffin |
| Hollandaise Sauce: | |
| 1 Tb. | vinegar |
| 6 | black peppercorns, crushed |
| 2 | bay leaves |
| a squeeze | lemon juice |
| 2 | egg yolks |
| 1 3/4 sticks | butter, cut into small pieces |
To make the sauce, boil the vinegar,peppercorns, bay leaves, and lemon juice in a small pan until reduced by 2/3. Add on Tb. cold water and whisk in th egg yolks until fluffy. Transfer to a bowl set over a pan of hot water and whisk until the yolks have thickened to the consistency of unwhipped heavy cream. Remove from the heat and gradually whisk in the butter. Season, strain, and keep warm.
Bring a shallow pan of water to the boil, add the vinegar and salt. Turn off the heat. Crack in the eggs, cover, and leave to stand until the whites are opaque, about 3-4 minutes. Grill the ham, split the muffin and toast it. Top the muffin halves with ham, eggs, and sauce.
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