Name: Eggs benedict
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 2 egg yolks; 80 gram butter, chopped; 1 tablespoon lemon juice; 2 teaspoon white vinegar; 4 eggs, at room temperature; 2 muffins, split, toasted, to serve; 100 gram shaved ham; 1 tablespoon finely chopped chives

Ingredients

2 egg yolks

80 gram butter, chopped

1 tablespoon lemon juice

2 teaspoon white vinegar

4 eggs, at room temperature

2 muffins, split, toasted, to serve

100 gram shaved ham

1 tablespoon finely chopped chives

Method

1.Process egg yolks in a small food processor for 30 seconds.

2.Place butter in a small microwave-safe jug. Microwave on High (100%) for 1 minute or until butter is melted. With food processor motor running, gradually add butter to the yolks in a thin steady stream until a smooth thick sauce forms. Add juice. Season with salt and white pepper.

3.To poach 2 eggs at a time, pour 1/3 cup water into a 2-cup, microwave-safe deep bowl. Stir in vinegar. Crack eggs into cups, then carefully slide into the water. Using the tip of a small sharp knife, prick yolks (this prevents them exploding). Cover with plastic food wrap. Microwave on High (100%) for 1 1/2-2 minutes. Remove from microwave. Stand covered for 2 minutes. Drain off water.

4.Place muffins on serving plates. Top with ham and eggs. Spoon over hollandaise; sprinkle with chives and freshly ground pepper. Serve at once.

Hollandaise sauce is also great served with grilled or beef steak. Try different herbs to flavour hollandaise. Recipe makes about 1/2 cup hollandaise.
Note

Women's Weekly Food