- 2 Egg Yolks
- 2 Eggs
- 25ml White Wine Vinegar
- 50ml White Wine Vinegar for Poaching the Eggs
- 1 Shallot
- 1 Clove of Garlic
- 1 Lemon
- 1 Muffim
- Ham or use Spinach for a vegetarian option
- 125gr Butter
- Salt and Pepper
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 vinegar solution (onion white, wine vinegar,garlic) 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.
- 20gr Sugar
- 100gr Strawberries
- 50gr Double Cream
- 1/2 Meringues
- 30gr Icing Sugar
Purée half the strawberries in a blender. Chop the remaining strawberries, reserving four for decoration.
Whip the double cream until stiff peaks form, then fold in the strawberry purée and crushed meringue. Fold in the chopped strawberries.
Spoon equal amounts of the mixture into four cold wine glasses or bowls. Serve garnished with the remaining strawberries and a sprig of mint.