When you crave Eggs Benedict for breakfast, without the fuss of slaving over a stove making hollandaise that doesn’t split, this one seems to hit the spot. For some reason I always use poaching eggs as an example of what artists can cook during Chef Scene, so here goes, how to poach an egg. Eggs Benedict is made easier by buying bottled hollandaise sauce, because making it is a bitch. In our time poor world, the Maille brand of Hollandaise is a close alternative to the one that your cafe offers served on top of poached eggs.
1-2 free range eggs
1 English muffin split (wholegrain or any flavour)
50g of smoked leg ham (triple smoked is good too)
Maille hollandaise sauce
Salt and Pepper
Bring water to a simmer in a small saucepan containing vinegar (this helps the poached egg coagulate).
Place a little olive oil in a non stick pan and fry the ham until browned slightly
Toast the muffin halves. Butter if desired. Place ham on top.
Break the egg into a small cup. Stir the water and place the egg in the centre. I scoop the egg up and move it gently to prevent it sticking to the bottom. Cook for about 2-4 minutes or until the water becomes foamy in appearance. Remove with a slotted spoon and place on absorbent paper to drain.
Place drained egg onto muffin and add a dollop of hollandaise sauce. Season to taste. For a vegetarian option try buttered spinach sauteed in garlic instead of the ham. Another variation is to use heated smoked salmon instead of the ham.
For brekky that’s a little bit fancy give it a go.