Ingredients
3 tbsp. white wine vinegar
4 large eggs
2 toasting muffins
1 batch hot hollandaise sauce (See below)
4 slices of ham
Directions
STEP 1
Bring a deep saucepan of water to the boil (at least 2 liters) and add 3 tbsp. white wine vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.
STEP 2
Swirl the vinegar water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
STEP 3
Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once.
Hollandaise Sauce
Ingredients
500ml white wine vinegar
1 tbsp. peppercorn
bunch tarragon
3 large free-range egg yolks
200ml (7 oz.) melted and skimmed unsalted butter
squeeze lemon juice
Method
STEP 1
Boil the vinegar together with peppercorns and tarragon, reduce by half. Strain and reserve (see Secrets for success on storing, below).
STEP 2
Boil a large pan of water, then reduce to a simmer. Using a large balloon whisk, beat together the yolks and 2 tsp of the reduced wine vinegar in a heatproof bowl that fits snugly over the pan.
STEP 3
Beat vigorously until the mixture forms a foam, but make sure that it doesn’t get too hot. To prevent the sauce from overheating, take it on and off the heat while you whisk, scraping around the sides with a plastic spatula. The aim is to achieve a golden, airy foam (called a sabayon), which forms ribbons when the whisk is lifted.
STEP 4
Whisk in a small ladle of the warmed butter, a little at a time, then return the bowl over a gentle heat to cook a little more. Remove from the heat again and whisk in another ladle of butter. Repeat until all the butter is incorporated and you have a texture as thick as mayonnaise. Finally, whisk in lemon juice, salt and pepper to taste plus a little warm water from the pan if the mixture is too thick.
CURDLING TIPS
If the sauce mixture starts to ‘split’ or curdle, immediately scrape the mixture into a clean bowl and whisk in 1 tbsp ice-cold water, then continue whisking in the remaining butter just a ladleful at a time.
- PLEASE MAKE ANY SUBSITUTIONS THAT RELATE TO YOUR ALLERGIES OR DIETARY NEEDS!
Sourced by Good Food