MOTHERS DAY CHEF’S BREAKFAST EGGS BENEDICT

A chefs breakfast for my mum on Mother’s Day, I love being a executive chef as I know what needs to be done and I got to instruct (boss)! my dad around the kitchen making this perfect eggs benedict for my Mum, with eggs from our legbar hens, home cured ham from our own pigs, spinach from the garden and homemade butter my mum makes this is a truly special breakfast.

Ingredients 

(serves 2)

The Hollandaise Sauce

3 egg yolks

1/2 a lemon juice

200g hot melted salted butter

1 pinch black pepper

1 tbsp finely chopped chives

The Benedict

2 English muffins toasted

4 tbsp butter

100g spinach

2 slices top quality ham

4 poached eggs

50ml white wine vinegar

This is a cooking all at the same time breakfast, so you need octopus arms, it comes together fast so be ready to serve.  Bring two saucepans full of water to a rolling boil, place 50 ml white wine vinegar in one and the other one of the saucepans needs to double as a double boiler for cooking the hollandaise sauce, place a third saucepan on a medium heat and add the butter to melt and stay hot.

Crack the eggs individually in to small bowls you can poach the eggs first and then 30 seconds before serving drop them back in to the hot water off the heat to warm back up, this really helps lower the pressure on bringing this whole dish together at once.  To poach the eggs whisk the water creating a vortex in the centre gently slip one egg in count to 30 then slip the second egg in poach the eggs for two minutes, remove and place on a plate to one side.

To make the hollandaise place the egg yolks in a glass bowl with the lemon juice, place the bowl over the simmering water and whisk the egg yolks keep whisking for about 30 seconds the egg yolks will fluff up and thicken, remove the bowl from the heat and slowly whisk in the butter this is now done, leave to one side.

Place 2 tbsp of butter back in to the saucepan, place on a medium heat, add the spinach and stir this will only take one minute to welt.  Place the muffins under the grill to toast, butter generously and place on your plates, top with the spinach and ham, meanwhile place the poached eggs back in to the hot water off the heat and place the hollandaise back over the double boiler for 30 seconds whisking all the time, take the hollandaise off, season with black pepper, take the poached eggs and place on top of the ham on the muffins and spoon over the warm hollandaise sauce, sprinkle with chives and that’s it, enjoy this breakfast of chefs.