So I've taken my new found love for poached eggs a step further and have now made my own Eggs Benedict with smoked salmon from scratch. Here's how it turned out...
4 whole eggs
2 slices of toasted sourdough
Salt and freshly ground black pepper
I never knew hollandaise sauce had so few ingredients, but all you need is:
100g/ 3 1/2 of butter
2 eggs yolks
1 tsp lemon juice plus extra if needed
1/2 English mustard
The saucy bit...
Melt the butter in a small pan.
In a bowl set over a pan of simmering water, mix the eggs, lemon juice and mustard. gradually spoon in tiny drop of the warm melted butter leaving any solid bits in the pan - keep whisking all the time!
Make sure you only add tiny drops at a time, mine was going well until I drop too much butter in and it split!
Season and loosen the mixture with a little more lemon juice if needed and keep it warm.
Put enough water to come up to 5cm into a large pan and bring to the boil over a high heat.
Reduce the heat down to a shudder.
Crack each egg into a teacup and carefully slide it into the water on separate sides of the pan.
Cook for 3mins till the white has set.
Remove using a slotted spoon and drain on kitchen paper if needed.
Top the toasts with the glazed ham, poached eggs and then spoon the warm hollandaise over the top.
Finish with some cracked black pepper and the pumpkin seeds.