Oeufs benedict

Yield: 4 servings

Measure Ingredient
\N \N Few drops of vanilla
4 \N Fresh eggs
250 grams Unsalted butter; to clarify
2 \N Egg yolks
2 tablespoons Water
½ teaspoon Lemon juice
\N \N Salt and freshly ground pepper
2 \N English muffins; split in halfway
\N \N ; horizontally
4 smalls Slic cooked ham
2 \N Black olives; halved and stoned,
\N \N ; or 4 sliced
\N \N ; truffles

Poach the eggs: in a medium pan bring 1l of water to the boil, add the vinegar, reduce the heat. The water should barely tremble.

Prepare a bowl of iced water. Break the eggs, place individually into a cup or small bowl and carefully slide into the acidulated water. Poach for 2-3 minutes until the white is just firm. Remove the eggs on a slotted spoon and immediately slip them into the iced water.

To clarify the butter: melt the butter, leave it to stand for a minute, skim the surface then pour off the golden oil into a small pan and keep warm. Discard the milk solids remaining.

To make the Hollandaise sauce: place the yolks and water in a bowl and whisk together. Now place the bowl over steaming water in a pan on the stove and whisk the yolk mixture to 'the ribbon' or until it leaves a trail when it falls from the whisk. Gradually pour in the warm, clarified butter in a steady fine stream whisking constantly. Whisk in the lemon juice and season to taste. Remove the bowl from the heat.

In a pan bring a 12cm depth of water to the boil. Toast the muffins, place a round of ham on each and keep warm. Carefully lift the poached eggs out of the cold water, reheat in the boiling water, drain, dry lightly with paper and place on the ham.

Coat with the Hollandaise sauce, garnish each with a half olive or piece of truffle and serve immediately.

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Carlton Food Network

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