Eggs Benedict
4 English muffins
4 free-range eggs
70 g Parma ham
Hollandaise
3 egg yolks
200g of butter
50ml of white wine vinegar
1/2 shallot, thinly sliced
1/2 tsp black peppercorns
Place the butter in a pan over a very low heat.
Skim away any solids that rise to the top without heating the butter too much – you should be left with a golden clarified butter
Place the shallot, peppercorns and vinegar in a small pan and reduce by ¾.
Pass through a sieve and set aside
Place the egg yolks, vinegar reduction and salt in a glass or metal bowl over a large pan of simmering water and whisk until doubled in volume
Remove from the heat and slowly start to add the clarified butter a little at a time until fully incorporated and emulsified.
If it is getting a little thick or looking like it is starting to split, just add a little warm water
Poach eggs for 3 minutes
Toast the muffins
Arrange Parma ham over the muffins.
Top each half with a poached egg.
Warm the Hollandaise gently over a pan of simmering water before spooning generous amounts over the eggs to serve