Eggs Benedict on Roasted Brown Mushrooms

INGREDIENTS

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

INSTRUCTIONS 

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.

Source: http://drizzleanddip.com/2014/06/19/eggs-benedict-on-roasted-brown-mushrooms