Eggs Benedict
PREP – 5 MIN
COOK – 15 MIN
SERVES – 2
Ingredients
- Ciabatta
- ½ lemon
- Extra virgin olive oil
- 4 sprigs fresh basil
- 1 × 400 g tin cannellini beans
- 1 pinch fennel seeds
Hollandaise Sauce
- 3 egg yolks
- 125 g unsalted butter
- Extra virgin olive oil
- 2 tbsp lemon juice
- 2 tbsp white wine vinegar
- Sweet paprika
- Salt and pepper, to taste
Making Eggs Benedict requires careful timing so that the toasted bread, poached eggs, and warm hollandaise sauce are all ready to serve together. Although it takes a little coordination, the result is well worth the effort.
STEP 1
Bring a deep saucepan with at least 2 litres of water to the boil and add the white wine vinegar. Crack the eggs into separate cups or ramekins. Toast the ciabatta and warm the serving plates.
STEP 2
Stir the simmering water to create a gentle whirlpool, then carefully slide in one egg. Cook for 2–3 minutes until the white is set and the yolk remains soft. Remove with a slotted spoon.
STEP 3
Repeat the process with the remaining eggs. Arrange the toasted ciabatta on serving plates, spoon over the hollandaise sauce, top with the poached eggs, garnish with basil if desired, and serve immediately.
