Eggs benedict with hollandaise sauce

Ingredients: Eggs Benedict  ½ English breakfast muffin  1 Egg  1 Slice of ham  Dash of vinegar  1/8 avocado  Couple of cherry tomatoes  parsley  i piece of sourdough Ingredients: Hollandaise Sauce  30g of butter  15ml of cream  1 egg yolk  2 t lemon juice  ¼ t dry mustard  1/8 t salt Method: Hollandaise Sauce 1. Place a heatproof metal or glass bowl over a medium saucepan that is one quarter filled with water. Make sure the bowl doesn’t touch the water.

2. Remove then bowl from the heat, put a lid on the saucepan and bring the water to the boil on high heat. Reduce the heat to low so the water is barely simmering, there should be little movement. If the heat is up too high, the egg yolk will cook too much and the sauce will curdle.

3. Put the egg yolk in the bowl and locate over the pan. Use a whisk to whisk the mixture constantly for a minute.

4.Add the butter, in small tablespoons at a time, while whisking the mixture constantly and adding another tablespoon when the pervious one is melted and mixed into the egg yolk. Don’t cook the sauce for too long or the sauce will curdle 5.The sauce will begin to thin when you start adding the butter.

Once the emulsion is established, after about the third tablespoon of butter is added into the mixture, it will begin to thicken again. The sauce can be saved if it starts to separate or curdle as long as it isn’t too grainy and the eggs haven’t set.

Gradually add the cream, whisking constantly.

6.Remove the bowl from pan and place on a heatproof surface.

When the sauce is cooked, it should have the consistency of very lightly whisked thickened cream. Then whisk in lemon juice, dry mustard and salt.

Method: Eggs Benedict Poach eggs in the following way: 1. Place a small saucepan on medium heat, the water should be 5cm, and add a dash of vinegar to the water 2. when the water is close to be simmering whisk the water in a whirlpool motion, crack the egg on the side of the pan and lower into the water.

3.Cook for 2 -3 minutes, and pull out the egg from the water to check of yolk with your finger.

4. Toast the muffin with the slice of ham on top until it is golden brown and the ham is crispy.

5. Located the poach egg on top of the ham and top with a piece of parsley 6. Serve with extra sauce on the side, with tomatoes,avocado and sourdough.