Classic Eggs Benedict
The benchmark brunch dish: poached eggs and good ham on a toasted muffin, blanketed with proper hollandaise. Worth learning the sauce — once you can do it, you own a brunch.
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The Method
7 steps-
1
Hollandaise first, blender method (foolproof). In a heat-safe blender or a tall jug, blitz the yolks, lemon juice, and vinegar for 10 seconds until pale.
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2
Melt the butter in a small saucepan until it's hot but not browning. With the blender (or immersion blender) running, drizzle the butter in slowly — start drop by drop, then in a thin stream. The sauce will emulsify into a thick yellow ribbon.
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3
Season with cayenne and salt. Tip into a warm bowl and sit it over (not in) a pan of hot water to keep warm.
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4
Bring a wide saucepan of water to a bare simmer. Add the white vinegar.
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5
Crack each egg into its own small cup. Stir the water to make a gentle whirlpool, then slide the eggs in one at a time. Cook 3 minutes for runny yolks. Lift onto kitchen paper.
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6
While the eggs poach, toast and butter the muffins. Lay 1 slice of ham on each.
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7
Sit the eggs on the ham. Spoon the hollandaise generously over each egg. Scatter chives and a final pinch of cayenne. Serve immediately.
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