Consuming Passions - Worldwide Events Managers

Eggs Benedict

Serves: 4

Notes

It may be an indulgence, but why not? What could be better on New Year’s Day than a late breakfast – or brunch (hate the word) – of Eggs Benedict. Muffins topped with, ham, poached eggs and a generous dollop – or two – of creamy hollandaise sauce. Bliss.

There are dozens of ways of making sauce, but I have found the following most reliable. Plus, it can be made in advance and held for hours if kept in a warm place.

For the poached eggs, I prefer to cheat by putting a little butter in some cups, immersing in a wide pan of hot water, and swishing the butter round the cups when melted. Then I add an egg to each cup, put a lid on the pan and allow water to simmer. This steams – or coddles – the eggs in a couple of minutes. Slide a knife round each egg to loosen, and then scoop out.

For variation, I use smoked salmon under the eggs, or crispy grilled pancetta or bacon on top. For an indulgent starter, serve a glass of Parmenter’s Post-nocturnal Aperitif: 1 part Campari with 10 parts grapefruit juice and a sprig of mint.

Ingredients

• 8 eggs
• 4 muffins
• 200g good ham
• Cayenne pepper
• Salt and ground black pepper
• Sprig of tarragon, chopped (optional)

For the hollandaise sauce (makes about 500ml sauce):

• 6 egg yolks
• 300g butter (preferably unsalted)
• 5 Tbsp hot water
• 2 Tbsp lemon juice
• 1 tsp finely grated lemon rind
• Salt and pepper

Method

Melt butter in pan over heat or in bowl in microwave. It should be warm, not hot. In a heavy based, non-reactive pan (not aluminium) put egg yolks and water with salt and pepper and whisk till mixed thoroughly. Put the pan on low heat and whisk for 3 or so minutes, till mixture is creamy. Take care not to overheat or the eggs will start to scramble. Remove pan from heat and slowly pour in the melted butter, much as you would for mayonnaise, a little at a time to begin with and gradually increase rate. Stop adding before reaching the impurities at the bottom of the butter pan or bowl. Whisk in lemon juice and rind. (Note: Mixture should be of thick pouring consistency. If it is too thick, pour in a little warm water.) Poach eggs in preferred way.

To serve: Warm muffins. Place two halves on each of four warmed dinner plates. Add slices of ham. Add poached eggs, two per person. Pour over hollandaise sauce. Sprinkle with cayenne pepper and tarragon if using.