CRANBERRY EGGS BENEDICT
In a hurry
Christmas ham and eggs for breakfast has long been a tradition in my family. I have sought to rebrand it in the form of the familiar eggs benedict whilst adding the festive flavour of cranberries both in the English Muffins and the Hollandaise sauce for a delicious Christmas brunch.
4 Large Free Range Eggs
2 Cranberry English Muffins, halved and toasted
8 Fine Gammon Slices
1 Small Bunch of Chives, diced
Pinch of Cayenne Pepper
150g Unsalted Butter
2 Egg Yolks
2 tsp White Wine Vinegar
6 tbsp. Unsweetened Cranberry Juice
Pinch of Salt and Pepper
1. Place the butter in a medium pan over a low heat, so it starts to melt but doesn’t burn. When the butter has melted, take it off the heat.
2. Place a saucepan half-filled with water over a low heat until the water is just barely simmering. Place a mixing bowl that sits comfortably on top of the saucepan and then, add the egg yolks into the bowl.
3. Using a balloon whisk, beat your eggs together and then whisk in your white wine vinegar. Continuing to whisk, slowly drizzle in the melted butter, whisking all the time, until all the butter has been incorporated and you have achieved a smooth, thick sauce.
4. Loosen the sauce with the cranberry juice and then season to taste with salt and pepper.
5. Keep warm until needed.
6. Place a medium sized pan over a medium-high heat and bring to a rolling simmer, add a dash of the vinegar to the pan of boiling water and create a gentle whirlpool effect in the water with a spoon. Gently pour your eggs into the water and cook for 2-3 minutes depending on how soft you like your poached eggs. Once cooked, remove from the water with a slotted spoon and leave to dry off on some kitchen paper. Repeat for each benedict.
7. Whilst the eggs are poaching, warm the gammon slices through in a pan and keep warm until serving. Why not use our Pineapple Glazed Gammon.
8. To build each of the Benedicts, add a teaspoon of the hollandaise to the halved muffin, followed by two slices of warmed through gammon, then the poached egg, a tablespoon of the hollandaise and lastly a sprinkle of cayenne pepper and diced chives. Repeat for each benedict and serve immediately.