Celebrate National Egg Day With Our Favourite Recipe
Fri 02 Jun 2017
As we all know, eggs are one of the greatest foods around, free of carbohydrates and sugar but packed with protein and amino acids. To add to this, there are so many variations available to create with fried, scrambled and poached to name a few. With National Egg Day in mind, we've decided to share our favourite brunch recipe, which will guarantee you truly savour the special day.
Eggs Benedict with White Truffle Hollandaise
150g peeled banana shallots
8 black peppercorns
2 medium bay leaves
1 sprig of thyme
200ml white wine vinegar
200ml white wine
3 free range egg yolks
250g unsalted butter (clarified and warm)
White truffle oil to taste
4 English muffins
16 Slices of Serrano ham
8 free range eggs
White wine vinegar
Roughly chop the shallots, crack the peppercorns and add to a heavy bottom pan. Add the rest of the reduction ingredients, cook on a low heat for 20 mins or until the liquid has reduced by three quarters. Remove from the heat and allow to cool. Squeeze the reduction through a fine sieve or muslin cloth. Keep the liquid and discard the solids.
Put the egg yolks in a heatproof bowl, add 25ml of the reduction to the egg yolks and 15ml of water. Place the bowl over a pan of simmering water, and whisk gently until eggs thicken. Start to add the butter slowly, whisking continually. Season with salt and cayenne pepper, and add truffle oil to taste.
Bring a deep pan of water to a rolling boil; add vinegar until you can just taste the acidity coming through. Gently poach the eggs and do not allow the water to boil rapidly – this should take around one and half to two and a half minutes. Slice the muffins in half and toast. Spread the muffins generously with salted British butter, top each half with 2 slices of Serrano ham and a soft poached egg, spoon over the truffle hollandaise sauce, add the watercress to the plate and brunch is ready!!
*For a gluten free alternative, remove the English muffin and replace with a roasted Portobello mushroom.