Eggs Benedict
Perfect your Eggs Benedict technique with this great recipe from James's American Adventure!
Ingredients
- 4 large eggs
- 1 teaspoon olive oil
- 2 English muffins, halved
- 200g spinach, washed
- 8 slices cooked Canadian bacon or ham
For the hollandaise sauce:
- 1 large egg yolk
- 1 teaspoon white wine vinegar
- 300g clarified butter
- Sea salt and freshly ground black pepper
To serve:
- 1 teaspoon freshly chopped chives
Method
Fill a bowl with a water and a handful of ice cubes. Next pour enough water into a large saucepan so it’s about a third of the way up the side and bring to the boil. Usea whisk to create a fast whirl and carefully drop one egg in to the water. Cook for 2–3 minutes. Lift out with a slotted spoon then drop the egg into the iced water to cool quickly. Now drain onto a plate lined with kitchen paper.
Repeat with the remaining eggs.
To make the hollandaise sauce, whisk the egg yolk and vinegar together in a large heatproof bowl. Place over the same pan of boiling water, making sure the base doesn’t touch the water. Add the butter, a drizzle at a time, whisking continuously until the mixture thickens. Season with salt and black pepper. Take the bowl off the pan and keep warm. Keep the pan of water to one side –you’ll need it to dip the eggs in to reheat them in a while.
Heat a large frying pan until hot, drizzle in the olive oil and place the muffins cut side down to toast them. Place to one side.
Add the spinach to the same pan and cook until wilted. Lower each poached egg into the hot water for 30 seconds to warm through.
To serve: pop a muffin half on each of four plates, top with the spinach, then with the bacon or ham. Place the poached egg on top, spoon over the sauce and sprinkle with the chives.
Ingredients
- 4 large eggs
- 1 teaspoon olive oil
- 2 English muffins, halved
- 200g spinach, washed
- 8 slices cooked Canadian bacon or ham
For the hollandaise sauce:
- 1 large egg yolk
- 1 teaspoon white wine vinegar
- 300g clarified butter
- Sea salt and freshly ground black pepper
To serve:
- 1 teaspoon freshly chopped chives
Method
Fill a bowl with a water and a handful of ice cubes. Next pour enough water into a large saucepan so it’s about a third of the way up the side and bring to the boil. Usea whisk to create a fast whirl and carefully drop one egg in to the water. Cook for 2–3 minutes. Lift out with a slotted spoon then drop the egg into the iced water to cool quickly. Now drain onto a plate lined with kitchen paper.
Repeat with the remaining eggs.
To make the hollandaise sauce, whisk the egg yolk and vinegar together in a large heatproof bowl. Place over the same pan of boiling water, making sure the base doesn’t touch the water. Add the butter, a drizzle at a time, whisking continuously until the mixture thickens. Season with salt and black pepper. Take the bowl off the pan and keep warm. Keep the pan of water to one side –you’ll need it to dip the eggs in to reheat them in a while.
Heat a large frying pan until hot, drizzle in the olive oil and place the muffins cut side down to toast them. Place to one side.
Add the spinach to the same pan and cook until wilted. Lower each poached egg into the hot water for 30 seconds to warm through.
To serve: pop a muffin half on each of four plates, top with the spinach, then with the bacon or ham. Place the poached egg on top, spoon over the sauce and sprinkle with the chives.
This recipe is from the book:
James Martin’s American Adventure
"So why America? What can Americans teach us when it comes to food? Sure, everyone thinks of Italy and France - and now Japan - as culinary centres, but America, really? You would be wrong, very wrong to think that America comes way down the pecking order when it comes to the quality of their food. Forget pretzels and doughnuts, this place has so much more to offer!"
