eggs benedict (serves 2)
For the hollandaise sauce:
- 3 Large Field Farm egg yolks
- 1tbsp cold water
- 150g butter, cubed at room temperature
- 1-2 tsp lemon juice, to taste
- 1 pinch of salt
For the poached eggs:
- 4 Field Farm Eggs
- 1 tbsp vinegar
- 2 English muffins
- 4 slices of cooked ham or Parma ham
- Finely chopped chives, to garnish
To make the sauce:
- Place the 3 egg yolks in a heatproof bowl with 1 tablespoon cold water; whisk for 1 to 2 minutes, until the mixture becomes light and frothy.
- Place the bowl over a pan of barely simmering water and continue to whisk for another 1 or 2 minutes until slightly thickened.
- Slowly add cubes of softened butter, 1 at a time, whisking continually until mixture thickens.
- Season with salt and lemon juice.
- Transfer it to a heatproof jug and keep warm in a pot of warm (but not hot) water while you poach the eggs.
To poach the eggs:
- Bring a large pan of water and 1 tablespoon vinegar to the boil - the vinegar will help the eggs to set quicker.
- While the water is boiling crack each egg into a separate bowls.
- Lower the heat and use a spoon to stir the simmering water to create a swirl. Gently slide the eggs into the water, one at a time.
- Cook the egg for about 2 minutes or until the white has set but the yolk is soft and runny.
- Use a slotted spoon to carefully scoop out the poached eggs and drain on kitchen paper to remove any excess water.
- Toast the muffins and butter if desired.
- Pop a slice of ham onto each muffin slice.
- Top with the poached egg.
- Drizzle on the hollandaise sauce and garnish with a sprinkle of chopped chives.