Eggs Benedict
Ready In: 30 mins
Serves: 4
Ingredients
- 8 field mushrooms
- 2 tablespoons olive oil
- 8 eggs
- 1 tablespoon vinegar
- 4 English muffins
- 25 g butter
For the sauce
- 3 egg yolks
- 1 tablespoon water
- 125 g butter, softened
- 1 pinch salt
- 1⁄2 teaspoon cayenne pepper
- 1 teaspoon lemon juice
- 1 tablespoon single cream
Directions
- Heat oven to 200°C.
- Remove stalks and wipe mushrooms. Place face down on a tray and drizzle with oil. Cover with foil and cook for 20 minutes.
- Meanwhile, make the sauce. Beat together the eggs yolks and water in a bowl over boiling water or a double boiler until pale. Gradually add the butter and beat until the sauce thickens. Stir in the remaining ingredients and remove from the heat.
- Poach the eggs until set but still runny.
- Toast the muffins.
- Assemble the piles as follows. Muffin - Mushroom - Egg - Sauce.
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