- 125g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 egg yolks
- ½ tsp white wine vinegar or tarragon vinegar
- lemon juice
- cayenne pepper
To make eggs Benedict
Melt 125g butter in a saucepan and skim any white solids from the surface. Keep the butter warm.
Put 2 egg yolks, ½ tsp white wine or tarragon 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 mins, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins.
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.
To make eggs Benedict, toast 2 muffin halves, top each half with a slice of warmed ham and a poached egg, and spoon over a generous helping of hollandaise.
BackgroundThis recipe is from Cass Titcombe, co-founder and head chef of Spitalfields restaurant Canteen (2 Crispin Place, Spitalfields, London E1)