Page 38 - UpperCrust e-Magazine Third Quarter 2024

UPPERCRUST FOOD | EGGS

Eggs Benedict

For hollandaise
• 100 g unsalted clarified butter
• 30 ml lemon juice
• 3 egg yolks
• 5 g salt
For poached eggs
• 2 large eggs
• 5 ml vinegar
• 150 ml water
For Eggs Benedict
• 2 English muffins
• 2 ham slices, thinly sliced

Method
For hollandaise
Clarify the butter by melting it in a bain marie
and removing the milk solids to leave the
butterfat. Leave to one side.
Seperate egg yolks from whites, and begin
to whisk the yolks over a bain marie with the
water. Ensure the water in the bain marie is
simmering, not boiling, as this could scramble
your eggs. Whisk until the egg and water mix is
pale and fluffy.
Slowly pour in the clarified butter until the
mixture begins to thicken. If you think your
mixture is getting too hot, continue whisking,
but remove the pan from the bain marie.
Once thickened, remove from the heat and add
salt and lemon juice to taste.
For poached eggs
Bring a large pot of water to a boil, then reduce
to low (or turn off the heat).
Crack the egg into a small ramekin or bowl.
Add one tbsp of light-coloured vinegar to the
pot and stir to create a vortex.
Pour the ramekin with the egg into the middle
of the vortex and set a timer for 3 minutes.
Once the egg is done, use a slotted spoon to
remove the poached egg. Dab with a paper
towel to remove excess water.
Assemble
Cut the English muffin in half exposing the
centre, lightly toast the English muffin.
Place toasted ham on the muffin.
Gently place poached egg on top of the ham.
Nappe (coat) the poached egg with hollandaise
sauce and garnish with finely chopped chives.

36 | UPPERCRUST | JUL-SEP 2024