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.
- 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
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.
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.