This is my fool-proof way to the perfect poached egg. For me, no weekend is complete without eggs benny! Here are a few of my all time favourites…
POACHED EGGS
INGREDIENTS
4 free-range eggs
1 litre water
3 tbsp white vinegar
1 litre iced water
METHOD
Fill a shallow pan with 1 litre of water and bring to the boil.
Turn the heat down and let the water simmer (the water should appear to be fizzing not boiling), add the vinegar.
Crack an egg into a small cup. Slowly slide the egg into the water: let the egg white drop in first, then let the yolk slide into the water. Cook for 4-5 minutes.
Repeat the process; you can add four eggs to the pan and cook.
Using a slotted spoon, remove the eggs from the water and place in iced water while you prepare the Hollandaise sauce.
HOLLANDAISE SAUCE
INGREDIENTS
4 free-range egg yolks
1 tbsp white wine vinegar
65g unsalted butter
¼ tsp smoked cayenne
A pinch of salt
METHOD
Simmer two cups of water in a small pan. In a stainless steel bowl whisk the egg yolks and white wine vinegar together.
Place the butter in a glass bowl and place over the water until melted, remove and set to one side.
Place the eggs in a second glass bowl, place over the same pan.
Whisk continuously and be careful not to let the eggs get too hot; otherwise, they will scramble.
Slowly add the melted butter, continue to whisk until the sauce is creamy in texture.
Turn off the heat, and stir in the salt and cayenne pepper.
Cover and leave the bowl over the water.
(If the sauce gets too thick, whisk in a few drops of hot water before serving).
EGGS FLORENTINE
Serves 2, prep time 10 minutes
INGREDIENTS
4 poached free-range eggs
Hollandaise sauce
100g spinach
2 breakfast muffins
Butter, to serve
Salt & pepper
METHOD
Trim and rinse the spinach, place in a microwaveable bowl, add half a cup of water, cover then cook in the microwave for three minutes.
Toast and butter the muffins, then place on serving plates.
Squeeze out the excess water from the spinach, place on the muffin followed by the eggs, hollandaise sauce, season and serve.
PESTO & TOMATO MUFFINS WITH POACHED EGGS
Serves 2, prep time 10 minutes
INGREDIENTS
4 poached eggs
2 large ripe tomatoes
2 tbsp basil pesto
Salt & pepper
4 English muffins
Butter to spread
TO SERVE
Hollandaise sauce
Balsamic vinegar or gel
1 chopped spring onion, to serve
METHOD
In a bowl, mix the tomato with the pesto and set to one side.
Toast the muffins on a griddle pan, then arrange on a serving board.
Add the tomato and eggs, drizzle with balsamic gel and top with chopped spring onions and serve.
EGGS BENEDICT
Serves 2, prep time 10 minutes
INGREDIENTS
4 poached free-range eggs
Hollandaise sauce
4 slices wholemeal bread
100g smoked salmon
10 capers
Butter to spread
Salt & pepper
METHOD
Toast the bread, then butter each slice. Place on a serving plate, layer over the smoked salmon.top with the eggs, hollandaise sauce, capers and black pepper, and serve.