Eggs Benedict

Eggs Benedict

From
Posh Eggs
Serves
2
Prep
30 mins
Photographer
Louise Hagger

This classic poached egg recipe is made ‘posh’ with ham hock, complementing the rich, buttery hollandaise.

Ingredients

Quantity Ingredient
good knob butter
1 tablespoon demerara sugar
200g smoked ham hock, torn
or thickly sliced ham
good pinch cayenne pepper
4 whole eggs
2 slices toasted sourdough
1 tablespoon pumpkin seeds
salt
freshly ground black pepper

For the hollandaise sauce

Quantity Ingredient
100g butter
2 egg yolks
1 teaspoon lemon juice, plus extra if needed
1/2 teaspoon english mustard

Method

  1. Melt the butter in a small pan. In a bowl set over pan of simmering water, or in a food processor, mix the egg yolks, lemon juice and mustard. Gradually spoon in tiny drops of the warm melted butter (leave the white solids behind in the pan), whisking (or pulsing if using a food processor) all the time. Season and loosen the mixture with a little more lemon juice if needed. Keep warm.
  2. Melt a knob of butter in a frying pan over a medium heat, add the sugar and allow to dissolve. Add the ham, sprinkle over the cayenne and fry for 4 minutes or until glazed, turning every now and then.
  3. Put enough water to come up to 5 cm into a large pan and bring to the boil over high heat. Reduce the heat down to a shudder. In turn, crack each egg into a teacup and carefully slide it into the water, on separate sides of the pan. Cook for 3 minutes until the white has set. Remove using a slotted spoon and briefly drain on kitchen paper.
  4. Top the toasts with the glazed ham, poached eggs and then spoon the warm hollandaise over the top. Finish with some cracked black pepper and the pumpkin seeds.
Tags:
eggs
breakfast
lunch
dinner
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