Dead good hollandaise

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olive magazine

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Recipe by olive magazine

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1. Melt 125g butter in a saucepan and skim any white solids from surface. Keep the butter warm. Put 2 egg yolks, 1/2 tsp tarragon vinegar or white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes.
2. Remove from the heat and slowly whisk in the melted butter, bit by bit until it's all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.
3. To make eggs Benedict, toast 2 muffin halves, top each with a slice of warmed ham, a poached egg and spoon over a generous helping of hollandaise.

Recipe background

This recipe is from Cass Titcombe, cofounder and head chef of Spitalfields restaurant Canteen: Canteen, 2 Crispin Place, Spitalfields, London E1

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Ingredients

• 125g butter
• 2 egg yolks
• ½ tsp white wine vinegar or tarragon vinegar
• pinch salt
• splash ice cold water
• lemon juice
• cayenne pepper

TO MAKE EGGS BENEDICT

• 1 muffin , halved
• 2 slices, warmed ham
• poached egg

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 10 mins

Ingredients

• 125g butter
• 2 egg yolks
• ½ tsp white wine vinegar or tarragon vinegar
• pinch salt
• splash ice cold water
• lemon juice
• cayenne pepper

TO MAKE EGGS BENEDICT

• 1 muffin , halved
• 2 slices, warmed ham
• poached egg

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