From start of Chef School at Warwick Chef School we got introduced to a wonderful classical breakfast, called Eggs Benedict. It had its origin in America, but it is known all over the world. Also in my home country, South–Africa this is on most breakfast menu′s. And our South–Africans are love this breakfast! Also at my very first chef job, this was one of the popular hot breakfast options the guests could choose from. With Eggs Benedict you use the English Muffins as the classical option, but is equally tasty with a lovely open croissant. You can easily also make this with lovely white or brown loaf bread, sliced and lightly toasted. You can easily make your own variety of Eggs Benedict with ingredients you have at home, you don’t necessarily have to go and buy English Muffins if you have croissants in your home.This recipe is the Ham variation of Eggs Benedict.
EGGS 12 eggs - 2 per person, poached to the way you prefer it
15ml white vinegar
ASSEMBLING English muffins, halved, lightly toasted and buttered
6 large slices of country ham, halved and folded
HOLLANDAISE SAUCE:Melt the butter in the microwave. Transfer it into a measuring jug.
Add the egg yolks and white vinegar in a liquidiser and blend for a few seconds.
Open the top lid of the liquidiser (blender) where the circle is. Add the melted butter, little by little, by drizzling it. Continue adding the melted butter until there is no more butter left. Use the pulse option if you feel the lowest power is still too strong.
Once all the melted butter is added, the hollandaise sauce should be thick with a silk texture.
Lightly season with salt and pepper.
EGGS:Add the vinegar to a pot filled up to the top with hot water and boil until boiling point.
Gently slide each egg into the water.
Spoon some water over the egg whites of the eggs while it is cooking- it will keep the eggs in shape.
Simmer for 4 minutes or more until the eggs are cooked in the stage you want it: soft, medium or hard.
Use a slotted spoon to remove the egg from the water and allow the water to drain from the egg by placing the eggs on kitchen towel to drain.
ASSEMBLING:Place the English muffin halves in a preheated oven quickly, just to heat a bit- not too long otherwise it will dry out.
Butter each half and place two per plate.
Add a country ham piece on each English muffin.
Add the poached egg and top with hollandaise sauce.