Eggs Benedict

Name: Eggs Benedict
Ingredients: 4 muffins; 8 slices Kassler ham or sweet-cured back bacon; 80 ml water; 5 medium egg yolks; 2 small shallots, peeled and chopped; 8 medium eggs; salt and freshly ground white pepper; 1 bay leaf; 400 g unsalted butter; a few sprigs tarragon; 400 g Hollandaise Sauce; 70 ml white wine vinegar; Hash Browns; 10 black peppercorns

Preparation info

Difficulty
Easy

Appears in

The Ivy

By AA Gill and Mark Hix

Published 1997

About

A truly international dish, this is another example of the Ivy’s desire to provide seven-days-a-week food. You can have it as a starter or a double as a main course. Although the dish is simple to construct, the trick is in the timing and consistency of the Hollandaise. Don’t try to make too many at once.

Ingredients

8 slices Kassler ham or sweet-cured back bacon
4 muffins
8 medium eggs<

Main course
Starter

Method

To make the Hollandaise Sauce: place the vinegar, water, shallots, herbs and peppercorns in a saucepan and reduce the liquid to about a tablespoonful. Strain and put aside. Melt the butter and simmer for 5-10 minutes. Remove from the heat, leave it to cool a little, then pour off the pure butter where it has separated from the whey and discard the whey. This helps to keep the sauce thick. Put t