EGGS BENEDICT This classic breakfast is a great way to start a lazy Sunday. Best served with great coffee, freshly squeezed orange juice and your favour- ite newspaper. SERVES 2 COOKS IN 30 MINUTES DIFFICULTY HARD INGREDIENTS METHOD Hollandaise: Hollandaise - 2 egg yolks - Heat a saucepan and slowly melt the butter – - 1 tbsp. lemon juice but make sure it doesn’t reach boiling point. - a large pinch of salt - Put the egg yolks, lemon juice and salt into a - 150 g unsalted butter blender and blitz the mixture until light in co- lour – about 40 seconds should do the trick. Poached Eggs: - Turn the blender down to its lowest speed. - Take the melted butter and slowly drizzle - 4 eggs it into the egg yolk mixture, until it’s all been - 4 tbsp. white wine vinegar used up. To Serve: - Keep blending for an extra 10 seconds. - 4 slices of smoked ham - Taste and adjust to your liking – if you think it - 2 English muffins needs more lemon juice or salt you can simply stir it in. OK FOOD TIP: You can replace the smoked ham with crispy bacon, smoked salm- on or if you are vegetarian, opt for wilted spinach instead. METHOD TO SERVE Poached Egg - While the eggs are poaching, cut the English muffins in half - Bring a large pot of water to the boil then and toast them on both sides. add the vinegar. - Place two English muffins on - Break an egg into a teacup or ramekin. two plates. Using the back of a wooden spoon, swirl the - Spoon and spread a tiny bit of hollandaise sauce over each water until a vortex forms. toasted muffin, then top with the - Carefully slide the egg into the water. slices of ham. Poach for about 3 minutes then remove the - Place a poached egg on top of poached egg using a slotted spoon. each slice of ham. - Drain the egg on kitchen paper and keep it - Generously spoon dollops of warm. hollandaise over each egg. - Repeat with the remaining three eggs – one - Tuck in! at a time..