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| Eggs Benedict |
| © copyright Julie Le Clerc, Simple Deli
Food (Penguin Books, 2002) |
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| Hot pastrami or grilled bacon make interesting substitutes for
the traditional sliced ham. If blanched spinach is used in place
of ham then this dish is known as Eggs Florentine. |
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| Serves 4 |
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| hollandaise sauce |
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| ¼ cup white wine vinegar |
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| 1 bay leaf |
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| 150g
butter |
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| 3 egg yolks, at room temperature |
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| 2 tsp lemon juice |
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| salt |
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| 4 slices ham off the bone |
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| 4-8 eggs (1-2 per person) |
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| 4 split English muffins or bagels |
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| freshly ground black pepper |
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| 1. |
To make the hollandaise
sauce, in a small saucepan simmer vinegar with bay leaf for a
few minutes until reduced by half. Remove bay leaf and set vinegar
aside to cool. Heat butter to melt but do not boil, then cool
to blood heat. |
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| 2. |
Place egg yolks,
lemon juice and ½ teaspoon salt in the bowl of a food
processor or a mixing bowl. Process or whisk until frothy and
pale. With the motor running or while whisking vigorously and
continuously, pour on the butter in a thin and steady stream,
alternately with reduced vinegar. A thick, creamy sauce will
form - avoid using the milky whey, which separates out from the
butter, as this will thin the sauce. Adjust seasoning with salt
if necessary. Use immediately or keep luke-warm. |
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| 3. |
Grill ham until hot,
soft poach eggs in a pan of simmering water. Toast muffins or
bagels. |
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| 4. |
To assemble, place
ham on toasted muffin, top with well-drained poached eggs, smother
with hollandaise sauce and season with pepper. |
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