The secret behind great Eggs Benedict is in delicious, creamy hollandaise. To cook the hollandaise – get your pan on. This sauce is cooked over the boil with a glass bowl. Put on the butter to melt.
Tree egg yolks, separate from the white. Add one teaspoon of tarragon vinegar.
Put your bowl over the boiling water and start whisking. Once you’ve got nice creamy texture, start adding a couple of tablespoons of melted butter. Whisk that all the butter in. Add a nice pinch of salt, fresh pepper and lemon juice.
For the base of the Egg Benedict take English muffins.
Take sliced Parma ham. Put it into the hot pan. Make it crispy.
Toast you muffins in the same pan you cooked Parma ham. Make sure your muffins have been toasted nicely. Lay nice slice of ham onto the muffin.
Now water on to boil. Season it nicely, add two tablespoons of vinegar. Spin the water round.
Crack the egg into the cup and drop it into the boiling water. When they start to move up to the top of the water, that’s the indication that they are prepared.
Put the eggs on the tissue paper, season them. Put eggs onto the Parma ham. Lay over a nice tablespoon of hollandaise. Done! Cook this recipe with a photo!