Eggs Benedict

Method

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1. Melt the butter until hot and foaming — it needs to be around 90°C to cook the yolks as it goes in.

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2. Blend the egg yolks, lemon juice, vinegar, salt and cayenne on high for 20 seconds until pale.

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3. With the blender running, pour the hot butter in a very thin, steady stream through the lid opening. It should take 45 to 60 seconds and the sauce will thicken visibly.

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4. Taste and adjust with lemon and salt, then transfer to a bowl and keep somewhere warm, not hot — a thermos works well.

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5. Bring a wide pan of water to a bare simmer, about 85°C, and add the vinegar. Never let it boil.

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6. Crack each egg into a fine sieve first, letting the loose watery white drain away — this is the secret to neat poached eggs.

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7. Slide the eggs into the water, one at a time, and poach for 3 minutes for a runny yolk. Lift out with a slotted spoon onto kitchen paper.

   Mark done Start 3 min timer

8. Toast and butter the muffin halves and warm the ham in a dry pan for a minute a side.

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9. Build each muffin with ham, a poached egg and a generous spoonful of hollandaise. Finish with chives and a pinch of cayenne.

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Chef’s Tips

• Sieving the eggs before poaching is the single trick that separates neat from ragged.
• If the hollandaise splits, blend a fresh yolk with a teaspoon of hot water and drizzle the broken sauce into it.
• Poach the eggs up to a day ahead and hold them in cold water; reheat for 45 seconds in hot water to serve.

Pairing Suggestions

• A glass of Champagne, or a Bloody Mary
• Serve with roasted tomatoes and wilted spinach
• Follow with fresh fruit

Storage & Reheating

Hollandaise does not store well — it separates when chilled and cannot be safely reheated. Make it fresh.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.