*Eggs Benedict a Le Caprice*
Serves 4 Having been in business for more than 30 years Le Caprice was one of Princess Dianas favourite restaurants. It prides itself on it's timeless interior and modern approach to European Classics such as this delicious Eggs Benedict. Perfect for breakfast or brunch! for the hollandaise: 40ml of white wine vinegar (8 tsp.) 40ml of water (8 tsp.) 1 small shallot, peeled and chopped a few sprigs fresh tyarragon 1 bay leaf 5 peppercorns 200g unsalted butter (14 TBS) 3 small free range egg yolks fine sea salt and ground white pepper To finish 4 medium free range eggs 1 TBS white wine vinegar 2 English Muffins, halved 4 slices of good quality ham salt and ground white pepper First make the hollandaise. Place the vinegar, water, shallts, herbs and peppercorns in a saucepan and bring to the boil. Reduce by two thirds. Strain through a fine sieve and leave to cool, reserving the liquid and discarding any solids. Melt the butter in a heavy bottomed saucepan over very low heat. Remove from the heat and allow to cool a little, carefully removing any white liquid on top. Strain and kee the clarified butter at room temperature. Put the egg yolks into a small bowl (Or the top of a double boiler) with half of the vinegar reduction. Whisk over a pan of gently simmering water untl the mixture begins to thicken and doubles in size. Using a ladle, trickle in the butter, whisking the mixture continuously. You may use an electric hand whisk. If the butter is added too quickly the sauce will split. when you have added two thirds of the butter, taste the sauce and add a little more or all of the remaining vinegar reduction to taste. The vinegar should just cut the oiliness of the butter. Add the remainder of the butter in the same manner as before. Season, cover and leave at room temperature until needed. Poach the eggs by bringing a saucepan of water to which you have added a little white wine vinegar to the boil. Do NOT add salt as this will make the white separate. Crack the eggs into a cup and gently pour into the water. Poach for three minutes. To serve, warm up the ham under the grill and lightly toast the muffins. Place a slice of ham on each muffin and top with a poached egg. Coat with spoonfuls of the hollandaise sauce and season. Serve. Note: I like to sprinkle a few chopped fresh chives on top for colour and presentation. |
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