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Eggs Benedict Feast | DonalSkehan.com
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Eggs Benedict Feast

January 10

 The ultimate in breakfast treats and my favourite thing to order in a fancy hotel for breakfast.

  • serves Serves 4
  • time 25mins

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.

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Ingredients

4 fresh large free-range eggs

Pinch of salt

1 tsp white wine vinegar

2 English muffins (white or wholemeal), split and toasted

Butter, for the muffins

 

For the hollandaise sauce:

2 large egg yolks

1 1/2 stick butter, cold and cut into cubes

Juice of ½ a lemon

Pinch of sea salt

 

Options for the toppings:

5oz Smoked salmon/white crab meat

5oz Thin smoked ham/sliced pastrami/crispy bacon/prosciutto

5oz Steamed baby leaf spinach/wild mushrooms fried in butter and chives

4 fresh large free-range eggs

Pinch of salt

1 tsp white wine vinegar

2 English muffins (white or wholemeal), split and toasted

Butter, for the muffins

 

For the hollandaise sauce:

2 large egg yolks

150g butter, cold and cut into cubes

Juice of ½ a lemon

Pinch of sea salt

 

Options for the toppings:

150g Smoked salmon/white crab meat

150g Thin smoked ham/sliced pastrami/crispy bacon/prosciutto

150g Steamed baby leaf spinach/wild mushrooms fried in butter and chives