Eggs Benedict is a wonderful, indulgent, luxury breakfast, perfect for Valentine’s day, Mother’s day, Birthdays, anniversaries or for when you just want to spoil yourself.
There is no getting away from the fact that it does contain a lot of butter so this is a dish that should be kept in reserve for those special occasions.
Toast a gluten free English muffin and then top with either spinach / Serrano Ham / Smoked Salmon, place a perfect poached egg on top and drizzle hollandaise sauce over the egg. You can finish the dish off with a crack of freshly ground black pepper and a pinch of cayenne pepper.
Hollandaise Sauce is an emulsion of egg yolk, vinegar, lemon juice, pepper and clarified butter.
There are two ways you can make this the long way with a Bain-Marie, however I have been converted to a much quicker way in the microwave.
The amount listed below is enough for a double serving of two poached eggs (two ppl so four poached eggs) on muffins or to go with two fillets of a pan-fried white fish:
Ingredients for Hollandaise Sauce
Two egg yolks
100g butter (melted and clarified)
¼ of a lemon juiced
1 tsp white wine vinegar
1 tsp cold water
Optional depending on the dish:
1tsp mustard or tarragon or capers (goes great with the fish)
Hard or easy you start of the same way:
First melt the butter in a pan and then sieve into a clean pan to remove then white butter solids. The clarified butter can then be put to one side until you need it just give it a few seconds of heat every now and then to keep it liquid BUT do not leave it on a flame or it will burn.
The Easy Route
In a microwaveable bowl add the egg yolks, lemon juice, water, mustard ( if using), and a twist of pepper.
At this point you could get your eggs part cooked or get on and fry your fish or whatever else you need to do. When you are nearly ready for the sauce give the clarified butter a quick blip of heat and then whisk up the eggs until it is nice a creamy. Slowly pour the clarified butter into the bowl whisking all the time.
Put the mix into the microwave and give it about 15-20 secs – DO NOT overdo it. Give it a final whisk, adjust seasoning and serve.
The Hard Route
In a Bain-Marie that is on a medium heat and once the water is steaming, add the egg yolks, lemon juice, water, mustard ( if using), and a twist of pepper. Whisk it all up for a few minutes – make sure you cover the whole of the bottom of the pan with a whisk or the eggs might start to scramble. Then drizzle in the butter slowly while whisking all the time and cook for a further 2 mins, if it gets too thick take off the heat add a teaspoon or two of water and keep whisking. Then strain and serve.
As you can see other than the straining to catch any bits of egg that might have scrambled there is not much difference but I find the easy route just as good as it allows you to pause partway through and prepare the rest of the dish you are making (also less washing up!)