Ingredients
- 8 fresh extra large free-range eggs
- 1 tbsp white wine vinegar
- 4 English muffins, halved
- 250g smoked salmon
- Freshly ground black pepper, to serve
Hollandaise sauce
- 2 whole eggs
- 2 tbsp hot water
- 150g unsalted butter
- Juice of ½ a lemon
- ¼ tsp salt
Recipe serves: 4
Method
Place all 10 whole eggs in the oven set to sous vide at 63 degrees. Cook the eggs but remove 2 after 30 minutes to make the Hollandaise sauce.
For the Hollandaise sauce, melt the butter in a small saucepan. Place the 2 warm eggs and hot water into the jug of a stick blender and blend. Add the warm butter a little at a time until a thick sauce forms. Whisk through the lemon juice and salt. Keep warm in a warming drawer.
To assemble the Eggs Benedict toast the muffin halves and top with just a little Hollandaise. Add the smoked salmon and crack a sous vide egg directly on top. Finish with the Hollandaise poured generously over the egg and grind over some black pepper.
Tip: If your Hollandaise sauce isn’t thickening, it may be that it isn’t warm enough. Transfer to a metal bowl over a saucepan of boiling water and whisk until thickened.
