Eggs Benedict - Breakfast
"Eggs Benedict - Breakfast 4 slices of cooked ham 4 thick slices of buttered white toast, cut the size of the ham Poached Eggs: 250 ml water 4 tablespoons white vinegar 4 eggs Hollandaise Sauce: 2 egg yolks 1 tablespoon lemon juice 100g butter, cut into 8 pieces pinch of cayenne pepper 1/2 teaspoon dry mustard Place a piece of ham on each slice of toast. Keep warm. Divide the water and vinegar equally between 4 ramekin dishes. Cook for 2 minutes in microwave until boiling. Break an egg into each. To make the sauce, prick the egg yolks and place with the lemon juice in a small bowl. Cook for 1/2 minute then beat hard until smooth. Prick the eggs for poaching, place in the oven and cook for 2 minutes. Meanwhile beat a piece of butter at a time in to the sauce, until all pieces are incorporated Beat in the cayenne pepper and mustard. Place the poached eggs on the ham and toast and top with a large spoonful of sauce. Serve at once Serves 4. ----- CentreT...
