Recipe

Delia’s Heavenly Eggs Benedict Recipe

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Ingredients

Hollandaise Sauce .
butter .
salt .
black pepper, Freshly milled .
4 oz butter .
2 1/2 tsps lemon juice .
2 large egg yolks .
6 large very fresh eggs .
12 slices pancetta, grilled until crisp .
2 1/2 tsps white wine vinegar .
3 English muffins, split in half .
Eggs Benedict

Directions

Step #1 Heat lemon juice & vinegar in a small saucepan just until the mixture starts to bubble & let simmer.
Step #2 Meanwhile, place the egg yolks in the small bowl of your food processor/blender (or in mixer) & season this with a smidgen of salt & pepper.
Step #3 Blend for one min.
Step #4 Once the lemon juice/vinegar has come to a simmer turn your processor or mixer back on.
Step #5 VERY slowly add the hot liquid in a small stream to the egg yolks while the food processor/blender of mixer is running.
Step #6 Using the same saucepan, melt butter over a VERY gentle heat.
Step #7 Do not allow butter to turn brown.
Step #8 When butter foams, turn the processor or mixer back on & pour in the butter in a thin, SLOW, steady trickle.
Step #9 The slower you add it the better.
Step #10 Clean the bowl with a spatula & add to the sauce & pulse once.
Step #11 The key to a perfect poached egg is to keep the water at a bare simmer throughout the cooking.
Step #12 Place a small frying pan over gentle heat & add enough boiling water to fill it to 1 inch.
Step #13 Keep the heat gentle.
Step #14 Once you see tiny bubbles on the bottom of the pan, into the water & let them barely simmer, one at a time, carefully break the eggs, without covering, for exactly 1 min.
Step #15 Use a timer.
Step #16 After one min, remove the pan from the heat & let the eggs sit in the hot water & set timer for 10 mins.
Step #17 This timing will give perfect results for a beautifully translucent, perfectly set white & a soft, creamy yolk.
Step #18 Remove eggs, one at a time, with slotted spoon & let the spoon rest for a few seconds on a sheet of paper towel to absorb the excess water.
Step #19 When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides.
Step #20 Butter the muffins & place them on the baking tray, then top each half with two slices of pancetta.
Step #21 Put a poached egg on top of each muffin half & spoon over the hollandaise, covering the egg (there should be a little over 1 tbsp of sauce for each egg).
Step #22 Flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible, but don't take your eyes off them – they need to be tinged golden & no more.
Step #23 This should just glaze the surface of the hollandaise.
Step #24 Serve as soon as possible on hot plates.
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Delia’s Heavenly Eggs Benedict Recipe

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