Eggs benedict recipe

• 2 Large eggs
• 1 English muffin, halved
• 2 Slices of good quality carved smoked ham from a deli or deli counter (from the bone)
• 1 Large vine tomato cut into 4, width ways
• 0.5 Avocado, peeled, stoned and sliced
• 2 Large egg yolks
• 0.5 tsp Tarragon or white wine vinegar
• 1 pinch Sea salt
• 1 Splash of ice cold water
• 125 g (4.4oz) Unsalted butter, ice cold and cut into cubes
• 1 Squeeze of lemon juice
• 1 pinch Cayenne pepper

1. Put two egg yolks (Gizzi uses free range), 1/2 teaspoon of tarragon or white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan.
2. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick (about 3-5 minutes).
3. Remove from the heat and slowly whisk in the cubes of butter, bit by bit until it's all incorporated and you have a creamy hollandaise (if it gets too thick, add a splash of water).
4. Season with a squeeze of lemon juice and a little cayenne pepper.
5. Keep warm until needed.
6. Bring a pan of salted water to the boil then poach two eggs for 3 minutes so the yolks are still soft.
7. Lift each one out with a slotted spoon and drain on kitchen paper.
8. To make eggs Benedict, toast 2 muffin halves, top each with a slice of ham, a slice of tomato, a few slices of avocado a poached egg and spoon over a generous helping of hollandaise.

eggs, deli, tomato, avocado, egg yolks, tarragon, salt, of ice cold water, butter, lemon juice, cayenne pepper

Taken from www.lovefood.com/guide/recipes/12644/gizzi-erksines-australian-eggs-benedict (may not work)