Eggs Benedict Crumpets are delicious served simply with butter and jam as a teatime classic, but they also make an excellent base for a sweet or savoury topping. I love this dish for a special weekend brunch. My recipe uses a cheat’s method for making hollandaise. It’s so easy that you can even do it first thing in the morning. Don’t take your eggs straight from the fridge, though, or the sauce may split. You’ll have more hollandaise than you need but it isn’t practicable to make less; refrigerate the rest and use within a day or two. SERVES 4
4 very fresh large eggs 2 tbsp white wine vinegar 8 rashers of maple-cured back bacon For the hollandaise 250g unsalted butter 3 large egg yolks, at room temperature 1 tbsp water Juice of ½ lemon Salt and white pepper To serve 4 crumpets (see page 71), freshly toasted and warm Black pepper
First make the hollandaise. Melt the butter slowly in a small pan over a low heat. Place the egg yolks, water and lemon juice in a food processor. Blitz for 1 minute, then with the motor still running, very slowly trickle in the warm melted butter through the funnel. The sauce will slowly thicken. When all the butter has been incorporated, scrape down the sides of the bowl and give one final pulse (see note). Season to taste with salt and a pinch of white pepper. You will have a rich buttery sauce. To poach the eggs, half-fill a large saucepan with water. Bring to the boil and add the vinegar, then lower the heat so the water is simmering. Break an egg into a ramekin or cup. Stir the water in the pan to form a whirlpool and slide the egg in. The white will wrap itself around the yolk. Quickly repeat with a second egg. Cook for 2–3 minutes, then remove with a slotted spoon and drain. Repeat with the other 2 eggs, swirling the water before you slide each one into the pan. Meanwhile, preheat your grill to medium-high and grill the bacon rashers on both sides until cooked; keep warm. Put each crumpet on a warm plate and spoon on some hollandaise. Lay a bacon rasher on top and add a poached egg. Spoon over the remaining sauce, add a grinding of pepper and the other bacon rasher, then serve. Note If your hollandaise splits, spoon it into a jug and clean the food processor. Add another egg yolk, blitz briefly, then with the motor running, slowly add the split hollandaise and it should re-combine.
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