Since it's egg week, I had endless possibilities. I settled for one of Mum's and Hamsley's favorite egg dishes; eggs benedict.
I followed the recipe, and my poached eggs came out perfectly. I am still chuffed with myself!
I however, prefer my eggs scrambled.

The hollandaise sauce was beautiful and creamy.
It was a very quick and easy meal to make. I can see myself making this dish quite a bit in the future!



Eggs Benedict
Australian Women's Weekly

Get your hands on:
8 eggs
4 english muffins
200g shaved leg ham
1/4 cup finely chopped fresh chives


1 1/2 tablespoons white wine vinegar
1 tablespoon lemon juice
1/2 teaspoon black peppercorns
2 egg yolks
125g unsalted butter, melted


1. Make hollandaise sauce: combine vinegar, juice and peppercorns in small saucepan; bring to the boil. Reduce heat; simmer, uncovered, until liquid is reduced by half. Strain through a fine sieve into small heatproof bowl; cool 10 minutes. Whisk egg yolks into vinegar mixture. Set bowl over small saucepan of simmering water; do not allow water to touch base of bowl. Whisk mixture over heat until thickened. Remove bowl from heat; gradually whisk in melted butter in a thin steady stream, whisking constantly until sauce is thick and creamy.


2. To poach eggs, half-fill a large shallow frying pan with water; bring to the boil. Break 1 egg into a cup, then slide into pan; repeat with three more eggs. When all eggs are in pan, allow water to return to the boil. Cover pan, turn off heat; stand about 4 minutes or until a light film of egg white sets over yolks.
Remove the egg with a slotted spoon and drain on absorbent paper; cover to keep warm. Repeat with remaining eggs.


3. Meanwhile, split muffins in half and toast.

4. Serve muffins topped with ham, poached eggs, sauce and chives.


Serves 4.

Read More......