I first made this dish for my wife (then girlfriend) and a friend two years back. They both loved it, even if they prefer their eggs hard. Since then I have made it on a few occasions, working on the recipe to get perfection and to make it fairly simple. Here is, what I feel, to be the easiest Eggs Benedict recipe out there, however I have still classed it as a Class 3 recipe because of the time and patience involved. However, if you want a wee challenge and a good breakfast, then this is worth it.
To serve yourself and your lovely partner you will need to have:-
2 English muffins (slice in half) or 2 Rolls (sliced in half)
4 Medium Eggs
4 Slices of ham (any will do, I love using smoked ham)
About 1 and a half teaspoons of Freshly cracked pepper
2 tbsp Vinegar (I use white vinegar)
2 egg yolks
200g butter
seasoning, cayenne pepper for taste
First put a pan on to boil with enough water to cover your eggs, bring it to the boil. Add 1 tablespoon of vinegar to the water.
While the water is coming to the boil, in a small sauce pan put the peppercorns and the other tablespoon of vinegar into it and reduce by 1/3 then take off heat. Add 1 tablespoon of cold water, leave to cool, about 2-4 minutes. Mix in the yolks and return to a low heat, whisking continuously. DO NOT STOP WHISKING! Cook into a sabayon (that means the yolks will thicken to the consistency of double cream, it will show the mark of the whisk when passed through). Remove from heat and cool slightly, about 2 minutes. Then whisk the melted butter in gradually until it is thoroughly combined. Season to taste.
Add your eggs to the boiling water, do this by cracking open the egg and in one smooth fluid movement, they will start to cook straight away. For a soft one cook for about 2 minutes and 4 minutes for a harder one. Take out with a slotted spoon and put onto some kitchen towel to dry off.
Toast you muffins and butter. Then add your slice of ham, eggs on top and then top with sauce.
Serve and enjoy the richness.
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