Eggs Benedict on Roasted Brown Mushrooms


Hollandaise sauce

  • 4 tbs White wine vinegar
  • 1 T Tap water
  • 3 Large free-range egg yolks
  • 1 cup Melted butter
  • Pinch Salt
  • Bunch Chives (roughly chopped)
  • 1 Lemon (juice only)

Eggs Benedict

  • 3 T White wine vinegar
  • 4 Large free range eggs
  • 2 English muffins
  • Hollandaise sauce (See recipe above)
  • 4 slices Parma ham, smoked salmon or blanched spinach


To make the hollandaise:

  • Boil the vinegar untill reduced by half.
  • Boil a large pan of water, then reduce to a simmer and place a large bowl on top to create a double boiler.
  • Using a large balloon whisk, beat together the yolks, reduced wine vinegar and water.
  • Beat vigorously until the mixture forms foam, but make sure that it doesn’t get too hot.
  • The aim is to achieve a golden, airy foam (called a sabayon), which forms ribbons when the whisk is lifted.
  • Slowly add the melted butter while whisking.
  • Continue whisking over low heat until all the butter is incorporated and you have a texture as thick as mayonnaise.
  • Finally, whisk in lemon juice, salt and chives to taste.

To make the eggs Benedict

  • Bring a deep saucepan of water to a gentle simmer (at least 1 litre) and add the vinegar.
  • Break the eggs into 4 separate ramekins.
  • Split the muffins and toast them.
  • Swirl the water briskly to form a vortex and slide in an egg into the centre of the vortex.
  • Cook the egg for 2-3 minutes and then remove with a slotted spoon.
  • Repeat with the other eggs, one at a time, re-swirling the water before you slide in the eggs.
  • Spread some sauce on each muffin, scrunch a slice of whatever you chose on the muffin and top with an egg.
  • Spoon over the remaining hollandaise and serve at once.



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