Eggs Benedict
| Serves: 4 | Meal: Breakfast | Machine: Cooking machine | Total time (min.): 25 |
Make this classic breakfast favourite at home. English muffins topped with poached eggs, spinach and ham in a creamy Hollandaise sauce. You can use ready-made muffins or try our own recipe.
Ingredients
- 165g Unsalted Butter
- 2 English Muffins
- Cooked Ham as needed
- Water as needed
- 2 tablespoons White Wine Vinegar
- 1 teaspoon Salt
- 4 Eggs
- 35g Water
- 10g White Wine Vinegar
- 40g Egg Yolk
- Salt as needed
- Black Pepper as needed
- 1 tablespoon Oil
- 150g Spinach
Tools
- Stove
- Cooking Chef XL
- Saucepan
- Jug
- Serving plate
Method
- Add the ingredients into a medium saucepan
- Heat until boiling - high heat
- Reduce the heat to simmer and quickly stir the water
- Add one egg into the middle of the saucepan
- Cook – about 5 minutes
- Remove the egg and place on a paper towel to drain
- Repeat the same with the remaining eggs
- Fit the Whisk Tool
- Add butter into the appliance bowl, fit the splashguard
- Heat until melted - 3 minutes, 60ºC, speed off
- Transfer the melted butter into a small jug and set aside
- Add the ingredients into the appliance bowl
- Cook - 4 minutes, 72ºC, speed 6
- While the machine is running, add the melted butter back into the appliance bowl
- Cook until thickened - 4 minutes, 72ºC, speed 2
- Transfer the sauce into a jug and set aside
- Clean the appliance bowl and fit the Stir Tool
- Add oil into the appliance bowl, fit the splashguard
- Heat - 1 minute, 120ºC, speed off
- Then add spinach
- Cook - 3 minutes, 120ºC, speed Min
- Place the sliced English muffins onto serving plates
- Top with the spinach, ham and egg
- Spoon some of the sauce on top
- Serve