Eggs Benedict

Today, i decided since its a special day, i would make the birthday boy a yummy breakfast, Eggs Benedict.  I dont remember how i discovered it, but its a breakfast i most enjoyed whenever i do have it. 
Eggs Benedict are simply toasted english muffin, with poach egg, ham or bacon and some buttery hollandaise sauce.  Something very simple, but very filling and give you full of energy!
This is my first time attempt to make hollandaise sauce, and its definitely very easy to get it wrong, but when you get it right... its a perfect complement to the food. I would encourage to go and buy good quality from shop, to save time and guarantee get it right all the time. 

Recipe from The Half Hour Cook by Jenni Fleetwood.

Serves 4

Ingredients:

4 Large Free Range Eggs
4 Lean ham slices/Dry cured back bacon rashers
4Tbspn Warm Hollandaise Sauce
4 English muffins, split
Salt & Ground black pepper to taste.

Hollandaise Sauce: (Delia Online)

2 Large Egg Yolks
1 Tbspn Lemon Juice
1Tbspn White Wine Vinegar
110g Butter, melted and cooled slightly
Salt & Pepper to season


Method:

1) Pour cold water into a medium pan to a depth of about 5cm/2inch and bring to a gentle simmer. Crack an egg into a saucer. Swirl the water in the pan with a spoon, then slide the egg carefully into the centre of the swirl. Simmer for 2-3mins, until the whites are set, but the yolks are still soft. 
2)Repeat step 1 for the other eggs.
3)Meanwhile, toat the muffin halves. Place on serving plates and arrange ham slices on top. (for those have bacon, either fry off the bacon earlier on or put the bacon in the oven to get nice and crispy). Remove the eggs from the pan using a slotted spoon and place on top of the ham.
4) Spoon the hollandaise sauce over the eggs, season and serve immediately.  Go really well with a breakfast tea or awakening coffee.

For Hollandaise Sauce
1) Place the egg yolks in a small bowl and season them with a pinch of salt and pepper.  In a food processor or blender and blend them thoroughly for about 1 minute.
2)In a saucepan, heat the lemon juice and white wine vinegar until the mixture starts to bubble and simmer. 3)Switch the processor or blender on again and pour the hot liquid on to the egg yolks in a slow, steady stream. After that, switch the processor or blender off.
4)In thesame saucepan, melt the butter over a gentle heat, being very careful not to let it brown. When the butter is foaming, switch the processor or blender on once more and pour in the butter in a thin, slow, steady trickle; the slower you add it the better. (If it helps you to use a jug and not pour from the saucepan, warm a jug with boiling water, discard the boiling water and then pour the butter mixture into that first.) When all the butter has been incorporated, wipe around the sides of the processor bowl or blender with a spatula to incorporate all the sauce, then give the sauce one more quick burst and you should end up with a lovely, smooth, thick, buttery sauce.


Happy Cooking!