CookEat Recipe
Poached Eggs Benedictine
Plain toast topped with boiled ham, a poached egg and warm herb-infused Hollandaise.
Method
Steps
Step 1
For the Hollandaise, put one light tablespoon freshly crushed whole white peppercorns, four tablespoons tarragon vinegar, one good teaspoon fresh lemon juice, four washed parsley leaves and four washed chervil leaves in a small enamelled saucepan. Simmer gently until reduced by half, stirring occasionally. Press through clean food-safe cheesecloth into a clean bowl.
Step 2
Whisk the one commercially pasteurized egg-yolk equivalent into the reduced infusion for one minute. Gently melt good butter without browning, measure one gill of the melted butter, then add it drop by drop while whisking briskly and continuously. Add two saltspoons salt and half a saltspoon cayenne, whisk for one further minute and pass through clean food-safe cloth into a warm bowl. Serve the sauce promptly without a prolonged lukewarm hold.
Step 3
Fill a wide low-sided pan with the three and a half quarts water, using a pan that gives a depth of at least four inches and room for six eggs without crowding. Bring to a boil and add the one tablespoon vinegar. Wet a clean dinner plate with the separate one tablespoon cold water.
Step 4
Crack six commercially pasteurized intact shell eggs onto the wetted plate without breaking the yolks, then gently slide them into the water. Poach for about three minutes, continuing until the eggs reach 74°C. Lift out with a skimmer and trim loose edges.
Step 5
Prepare six round plain unbuttered white-bread toasts. Lay one thin slice of plain freshly boiled ready-to-eat ham on each. Keep the ham refrigerated according to its label until assembly. Put one freshly poached egg on each ham toast.
Step 6
Measure six tablespoons of the actual finished Hollandaise and spread one tablespoon over each egg. Sprinkle a very little washed finely chopped parsley over the eggs and serve promptly. Cover and refrigerate any unused sauce promptly.
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