Nutritional Information
Eggs Benedict
It’s a classic café favourite that will always be in demand – and with some simple variations it offers something for everyone. Add optional sides of salmon and asparagus for those looking for something rich and fresh, or mushroom and spinach for a vegetarian option – or switch bread for hash browns and made it extra-flavoursome and gluten free.
Yield: 2 servings
Prep time: 5 minutes
Cook time: 15 minutes
Expert tips: When poaching eggs, use 15ml of white vinegar for every litre of water. To prevent skin forming on the hollandaise, lay cling film directly on the sauce. Only use the freshest eggs you have available, to ensure you get the perfect poached egg.
Ingredients
- 30ml white vinegar
- 15ml water
- 2 egg yolks (size 7)
- 170g Tararua Butter, melted
- 4 eggs
- 6 white peppercorns
- 2 Quality Bakers English Muffin Splits, toasted
- 4 rashers Hellers Streaky Bacon, grilled
- 200g spinach, wilted
Method
Hollandaise Method
1. To make the hollandaise sauce, place white peppercorns, white vinegar and water in a small pan and reduce by two thirds.
2. Strain into a bowl and add egg yolks. Set the bowl over a saucepan of gently simmering water and whisk with a thin, flexible whisk until thick and creamy.
3. Remove from the heat and very gradually whisk in warm, melted butter until the sauce forms a smooth consistency.
4. Adjust the consistency by adding small amounts of hot water or lemon juice.
5. Correct the seasoning and pass through a fine sieve.
Poached Egg
1. Carefully break eggs into a pan containing gently boiling water, at least 8cm deep.
2. Simmer eggs for 2 to 3 mins until lightly set, with the yolk still runny.
3. Carefully remove with a slotted spoon then drain onto a clean tray lined with a clean tea towel.
4. To assemble, butter the toasted muffin, top each muffin half with wilted spinach, top with grilled bacon and the poached eggs. Drizzle with hollandaise and serve immediately.
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