Eggs Benedict
Nothing beats Eggs Benedict for the ultimate weekend breakfast treat. This classic dish features perfectly poached Otaika Valley Free Range Eggs, toasted English muffins and a silky homemade Hollandaise sauce, that ties it all together. The crispy bacon can be swapped out for smoked salmon, and the addition of spinach adds a light, vibrant contrast to the rich buttery flavours..
Prep time: 5 minutes | Cook time: 15-20 minutes | Serves: 4 | Recipe by Chelsea Shine @chelseashinefoodcreative
Hollandaise Sauce
3 Otaika Valley Free Range Egg yolks
250g butter
½ tablespoon lemon juice or vinegar
1 tablespoon water
To Serve
8 Otaika Valley Free Range Eggs
4 English muffins
Large handful of baby spinach
Crispy bacon, shaved ham or smoked salmon
1 tablespoon chopped chives or parsley, to garnish (optional)
INGREDIENTS
For the Hollandaise sauce, melt the butter and set aside. Place the egg yolks, lemon juice or vinegar and water into a bowl that sits over a pot of gently boiling water without touching the water (bain marie/water bath). Sit the bowl over the pot of boiling water and whisk until the yolks have doubled in size. Slowly add in the melted butter bit by bit, while continuously whisking, to ensure each addition of butter is well combined before adding more. Once all of the butter is incorporated, remove from the heat. Season to taste with salt and a squeeze of lemon juice if needed. Cover to keep warm and set aside.
Bring a large saucepan full of water and a dash of vinegar to a gentle simmer. To poach the eggs, crack them one at a time into a small bowl or ramekin and gently add to the simmering water. Cook for 3-4 minutes until the egg whites are cooked and the yolks are still runny. Remove from the pot with a slotted spoon and place on a paper towel lined plate.
To serve, toast the English muffins and place on serving plates. Top with baby spinach, your choice of crispy bacon, shaved ham or smoked salmon and two poached eggs. Spoon over the Hollandaise sauce, sprinkle with chopped chives or parsley to garnish and finish with cracked pepper.
