Eggs Benedict Feast

Method

1. 1. To make the hollandaise sauce, place the egg yolks in a large heatproof bowl over a pan of gently simmering water. Whisk the egg yolks and slowly add the cubed butter, bit by bit. After each bit melts, whisk continuously until it is combined and the sauce has thickened.
2. 2. Add the lemon juice and a pinch of sea salt and stir through. Turn off the heat, but keep the sauce warm over the pan of water until ready to use.
3. 3. To cook the eggs, bring a saucepan of water to the boil and add the salt and white wine vinegar. Stir the water with a spoon to dissolve the salt. Crack an egg into a cup then slowly lower the edge of the cup into the pot and drop in the egg, so the egg is not dropped from a height. Cook the egg at a very gentle simmer for 3-4 minutes for the yolk to still be runny.
4. 4. Remove with a slotted spoon and place on a plate layered with kitchen paper. Repeat with the remaining eggs. Just before serving, reheat the eggs in warm water for 1 minute if needed. Butter the toasted muffins and assemble with the toppings of choice and a poached egg.

• Family
• Brunch
• Christmas Feast
• weekend feast

Ingredients

• US
• METRIC