Eggs Benedict's
Ingredients
4 eggs
4 English muffins
2 egg yolks
100g butter
1 tbsp Dijon mustard 1
tsp ground black pepper
Method
1) Start by filling a saucepan up with boiling water. Allow the water to drop to a simmer; a rapid boiling will stop your eggs from poaching. One at a time, crack the eggs into a shallow bowl, make the water swirl by using a fork, and tip into the simmering water.
2) The swirling action of the water allows the whites of the egg to wrap around the yolk. Allow your eggs to poach for 2 to 3 minutes.
3) To begin making the hollandaise sauce, melt the butter in the microwave or on a low heat in a saucepan. Take the butter off the heat and whisk into your egg yolk and Dijon mustard slowly to stop it from splitting.
4) Place the hollandaise sauce over your pan you have just poached your eggs in and cook out the egg yolk, whisking all the time for 1 to 2 minutes.
5) Using the water you poached your eggs in, re-add your eggs for 1 minute to reheat, and while reheating, toast your muffins and spread with butter.
6) Finish with your poached egg, your hollandaise sauce, and some fresh cracked black pepper.