How to make poached eggs Benedict

In this video we’re going to look at it classic dish Eggs Benedict. I've got all the components here some of which we've prepared already, so we got poached eggs here in some ice water we cook those in a pan of boiling water or simmering water refresh them into ice water so they're ready to use for service, we’re just going to gently lift those into a pan of hot water I’ve trimmed them up already we just going to put those in some hot water just to re-heat them about a minute a minute an a half in the water. I've got my hollandaise sauce and some smoked ham here again the classic Eggs Benedict whether it’s ham or bacon we see lot’s of variations on it.

Hollandaise sauce an emulsion sauce made with egg yolks, clarified butter, an acidic reduction is made with white wine, vinegar, normally a little bit of tarragon and black peppercorns, you then whisk the egg yolks over Bam bury adding the hot clarified butter and then the reduction to flavour it and this is some that I made just now, nice and light not too thick as our eggs are coming up we're going to start to assemble and I'm just going to slide my toasted muffin one on top the other like that and we're

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just going to fold some ham have a couple slices like so we’ll go for a third one, nice generous double Benny and that gives a platform to sit the eggs on I'm just going to check whether their very close actually just another 20-30 seconds and they should be good to go, so will come out with the eggs and I'm just going to drain them off on some paper towel, you want them reasonably dry so that the hollandaise stays at least partially on top rather than running straight off so we’ll just dab those off.

So just going go on with our second egg now, just nice and gently onto the spoon, tip that onto the ham, take some of our hollandaise give it a little whisk and we’ll spoon some hollandaise over the top, just to coat those eggs nicely, you see because these eggs are fairly dry it’s staying quite well on top, let's be nice and generous with the hollandaise and you serve it like that and quite often is but it's quite nice just to finish very lightly gratinated under the grill, just a tiny little bit of colour on them and then we’ll just slide those onto our plate and we have a classic eggs benedict.

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