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Breakfast | Meat

Eggs Benedict

This brunch special will protect your heart, look after your sight and protect you from infection

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Eggs Benedict recipe
Serves:
4
Preparation:
15 Mins
Cooking:
20 Mins
High FODMAP:
Yes
Allergens:
Milk, Lactose, Eggs, Gluten, Mustard, Sulphur dioxide, Milk
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What are the health benefits of Eggs Benedict?

This brunch special will protect your heart, look after your sight and protect you from infection. There are a myriad of different versions of eggs benedict. See the link below for more...

 

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Ingredients

Method

Ingredients

8 large eggs nutritional information
8 large eggs
4 English muffins or rolls nutritional information
4 English muffins or rolls
20g butter nutritional information
20g butter
Handful of chives nutritional information
Handful of chives
Black pepper to taste nutritional information
Black pepper to taste
For the Hollandaise nutritional information
For the Hollandaise
125g unsalted butter nutritional information
125g unsalted butter
20ml white wine vinegar nutritional information
20ml white wine vinegar
4 egg yolks nutritional information
4 egg yolks
20ml lemon juice nutritional information
20ml lemon juice
1/2 tsp white pepper nutritional information
1/2 tsp white pepper
250g salted butter, cut into two nutritional information
250g salted butter, cut into two
240g thickly sliced cooked smoked ham nutritional information
240g thickly sliced cooked smoked ham
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Warm the ham in a little butter in a pan. Leave the lid on so it stays warm.
2) For the hollandaise, heat the unsalted butter in a small pan until it begins to foam and brown flecks appear. Take off the heat and strain.
3) Combine the egg yolks, lemon juice, vinegar and white pepper.
4) Add to a small saucepan with the salted butter over a very low heat. Stir continuously as the butter slowly melts. Take off the heat if it’s getting too hot.
5) Once melted, slowly drizzle in the strained brown butter, stirring as you go.
6) Stir vigorously over a very low heat until the hollandaise is thick.
7) Add a splash of water if it gets too thick. Take off the heat. Season to taste.
8) Bring a wide pan filled with about 8cm water to a very low simmer.
9) Slip the eggs gently into the water and poach for three minutes.
10) Slice muffins and toast.
11) Divide the ham between the muffins, top each with a poached and add a generous spoonful of hollandaise.
12) Add a grind of black pepper and a sprinkling of chives to each.
13) Serve straight away.

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