In the Edinburgh Foody breakfast survey, Eggs Benedict was the favourite of our respondents. Executive Chef Craig hart shares his recipe. The all important part is Hollandaise sauce. Our recipe shows ingredients for one portion. Multiply as required.
Author: Executive Chef Craig Hart, Sheraton Grand Hotel & Spa
Recipe type: Breakfast
Cuisine: American
Serves: 1
Ingredients
Hollandaise Sauce
30mls. white wine vinegar
Six white peppercorns
10 gr. Tarragon
One egg yolk
100 gr. unsalted butter
One English Muffin
Two Rashers bacon
Two Eggs
Instructions
Hollandaise Sauce
Make a reduction with vinegar, tarragon and peppercorns, strain and reserve. Do this by heating these ingredients to boiling point and reduce to half
Melt butter, keep warm.
Place yolks in a bowl with a little reduction, a spoonful of water and a little lemon juice, season.
Whisk over a bowl of hot water until light and slightly thickened.
Remove from the heat and slowly pour in melted butter, whisking all the time, until the sauce thickens.
Adjust seasoning and keep in a warm, not hot, place.
To serve
Grill bacon
Toast muffin
Poach eggs in water with a little white wine vinegar added
To finish place bacon on muffin then eggs on top
Spoon over hollandaise and glaze under the grill
Garnish with a few micro herbs & drizzle a few drops of green oil round
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2015/01/26/celebrate-breakfast-in-breakfast-week/