Eggs Benedict

Instructions

To make the hollandaise:

Put the vinegar in a small pan with the bay leaf and peppercorns, and reduce over a high heat until there is only 1 tbsp left. Strain the bay leaf and peppercorns from the reduction.

Melt the butter in a pan. While the butter is melting, put the egg yolks in a food processor with the vinegar reduction and Dijon mustard. When the butter is melted, turn the food processor on and slowly pour the butter onto the egg yolks until the sauce starts to thicken. When it is the consistency of mayonnaise, stop adding the butter and turn off the processor.

Season to taste with Salt & Peppery and a squeeze of lemon juice. The hollandaise can be set aside in a warm place while you prepare the rest of the ingredients.

Toast the sliced muffins and then layer with wilted greens, sliced ham and a poached egg. To serve, spoon the warm hollandaise over the top and sprinkle with chopped chives.

TOP SAUCE TIP

If your hollandaise splits, don’t panic! Whisk in a teaspoon or two of boiling water, a drop at a time. If that doesn’t work, whisk an egg yolk in a separate bowl and very slowly whisk it in to the split sauce.

TOP EGG TIP

The perfect poached egg is a thing of beauty. Add a tbsp white wine vinegar into the boiling water before you add the egg – this will help the white to hold together. Although we love it, never add salt – that will make the white go stringy and fall apart!