Eggs Benedict
Ingredients
water, as needed
2 Tbsp white wine vinegar
1 tsp salt
4 eggs
For the sauce
165 g unsalted butter, cut into cubes, softened
35 g water
salt, to taste
pepper, to taste
10 g white wine vinegar
40 g egg yolks
To finish
1 Tbsp oil
150 g spinach
cooked ham, as needed, sliced
2 English muffins, sliced, toasted
Instructions
STEP 1/4
Add water, white wine vinegar and salt into a medium saucepan
Heat over a high heat until boiling
Reduce the heat to simmer and quickly stir the water
Add one egg into the middle of the saucepan
Cook until done – about 5 minutes
Remove the egg and place on a paper towel to drain
Repeat the same with the remaining eggs
(Tip: If your eggs keep separating, place them in oiled cling film and twist to seal, then drop the parcels carefully into the water)
STEP 2/4
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 water, white wine vinegar, egg yolk, salt and pepper into the appliance bowl
Start the machine on speed Min and gradually increase speed
While the machine is running, add the melted butter back into the appliance bowl
Cook – 4 minutes, 72ºC, speed 6
Cook until thickened – 4 minutes, 72ºC, speed 2
Transfer the sauce into a jug and set aside
STEP 3/4
Clean the appliance bowl and fit the Stir Tool
Add oil into the appliance bowl, fit the splashguard
Heat – 1 minute, 120ºC, speed off
Add spinach into the appliance bowl
Cook – 3 minutes, 120ºC, speed Min
STEP 4/4
Place the sliced, toasted English muffins onto serving plates
Top with the spinach, ham and egg
Spoon some of the sauce on top
Serve
Eggs Benedict
Ingredients
water, as needed
2 Tbsp white wine vinegar
1 tsp salt
4 eggs
For the sauce
165 g unsalted butter, cut into cubes, softened
35 g water
salt, to taste
pepper, to taste
10 g white wine vinegar
40 g egg yolks
To finish
1 Tbsp oil
150 g spinach
cooked ham, as needed, sliced
2 English muffins, sliced, toasted
Instructions
STEP 1/4
Add water, white wine vinegar and salt into a medium saucepan
Heat over a high heat until boiling
Reduce the heat to simmer and quickly stir the water
Add one egg into the middle of the saucepan
Cook until done – about 5 minutes
Remove the egg and place on a paper towel to drain
Repeat the same with the remaining eggs
(Tip: If your eggs keep separating, place them in oiled cling film and twist to seal, then drop the parcels carefully into the water)
STEP 2/4
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 water, white wine vinegar, egg yolk, salt and pepper into the appliance bowl
Start the machine on speed Min and gradually increase speed
While the machine is running, add the melted butter back into the appliance bowl
Cook – 4 minutes, 72ºC, speed 6
Cook until thickened – 4 minutes, 72ºC, speed 2
Transfer the sauce into a jug and set aside
STEP 3/4
Clean the appliance bowl and fit the Stir Tool
Add oil into the appliance bowl, fit the splashguard
Heat – 1 minute, 120ºC, speed off
Add spinach into the appliance bowl
Cook – 3 minutes, 120ºC, speed Min
STEP 4/4
Place the sliced, toasted English muffins onto serving plates
Top with the spinach, ham and egg
Spoon some of the sauce on top
Serve