Eggs Benedict from Tea Tree Crêperie
In photo:Tea Tree Crêperie's eggs Benedict served with Hamilton's Smokehouse Black Forest Ham
Ready in 30 minutes
Prep: 25 minutes
Cook: 5 minutes
4 egg yolks
3 1/2 toss lemon juice
1 pinch white pepper
1 pinch cayenne pepper
1 cup butter, cold and cut into 1" cubes
1/4 tsp salt
1 tsp distilled white vinegar
1 pack Hamilton's Smokehouse Black Forest ham (room temperature)
4 English muffins, split
1. Fill the bottom of a double boiler half with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk egg yolks until thickened.
2. Add the butter, 1 cube at a time to egg yolks while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter (save for 1 cube) is incorporated. Whisk in salt, white pepper, cayenne and lemon juice then remove from heat. Add the last cube of butter and whisk until melted. Place a lid on pan to keep sauce warm. NB: If the sauce becomes watery at any point, it has "broken" and you need to start over!
To poach eggs:
3. Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Break each egg into a measuring cup. Swirl the water with a spoon to create a whirlpool. Carefully break eggs into simmering water (the whirlpool effect will force the eggs into shape) and allow to cook for 2 1/2 to 3 minutes.
4. In the meantime, toast the English muffins, butter and lay 1 slice of Hamilton's Smokehouse Black Forrest ham on each.
5. After 3 minutes, the egg yolks should still be soft in centre. Remove eggs from water with a slotted spoon and set on top of each ham-laden muffin.
6. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with parsley and serve immediately.