Tag Archives: Samphire

Eggs Benedict – the best breakfast?

Eggs Benedict - the best breakfast ever? © Sue Todd 2014

Eggs Benedict – the best breakfast ever? © Sue Todd 2014

I think this actually is the world’s best breakfast.  Definitely one for a relaxed start to the day on holiday or over a weekend.  Left over sauce is great used with poached fish the next day or served with steak, just prolonging the pleasure a bit further.

Ingredients:

  • 2 tbsp white wine vinegar,
  • 6 black pepper corns,
  • 1 bay leaf,
  • 8oz butter,
  • 3 egg yolks,
  • 2 slices ham,
  • 2 muffins or slices of toast
  • 2 eggs

Method:

Simmer the white wine vinegar in a small pan along with 1 tbsp of water, 6 black peppercorns and the bay leaf until it has reduced to about 1 tbps.

Blend 2oz of the butter with the egg yolks in a bowl.  Remove the peppercorns and bay leaf from the vinegar mixture before adding the vinegar mixture to the egg yolks and butter.  Whisk.

Place the bowl in a bain-marie, or put in a bowl over a pan of boiling water, and add a further 6oz of  butter cut into small pieces one or two at a time until they have all melted into the sauce.  Keep whisking until your sauce is smooth and glossy.  Season to taste.

While you are cooking the sauce put a couple of muffins or slices of bread to toast.

Poach your eggs.

To assemble, put the muffins or toast on the plate and add a slice of ham before topping with a poached egg. Spoon the hollandaise sauce over the eggs.

Eggs Benedict and Samphire - the ultimate English Breakfast? © Sue Todd 2014

Eggs Benedict and Samphire – the ultimate English Breakfast? © Sue Todd 2014

To Serve:

Delicious served with samphire, asparagus or chopped chives.  You can use gluten free bread for a gluten free option.  Rounds of toast or muffins work well.  I did try some gluten-free, wheat free English Muffins, but they were far too sweet to eat with Eggs Benedict.  I will keep trying to find a bread recipe I like that is gluten and wheat free.