Mat Follas' Eggs Benedict recipe

• 4 eggs
• 125 g (4.4oz) butter
• 1 tsp white wine vinegar
• 1 pinch salt
• 1 pinch black cracked pepper
• 0.5 lemon, juice only
• 4 slices Parma ham
• 2 English muffins

1. For the Hollandaise sauce: in a bowl, whisk 2 egg yolks, lemon juice and vinegar.
2. In a small saucepan, melt the butter on a gentle heat, the butter should foam as it burns-off the water.
3. As soon as the foaming starts to reduce, pour it (in a slow trickle) in to the egg mixture, whilst whisking.
4. Continue whisking until the butter is fully combined.
5. Add a pinch of salt to season.
6. To cook the perfect poached egg: poach 2 eggs.
7. A great trick, to hold the egg together when cooking, is to place the whole egg (shell on) in simmering water for 10 seconds, then place it in cold water until its cool enough to touch.
8. Next, crack it open and place into simmering water and cook for 3 minutes.
9. Add a few drops of vinegar to the water too.
10. To assemble: split and toast the English muffins, butter them and place on a plate.
11. Arrange the ham on top followed by the poached eggs and a generous helping of Hollandaise sauce.
12. Top with a sprinkle of cracked black pepper.

eggs, butter, white wine vinegar, salt, black cracked pepper, parma ham, muffins

Taken from www.lovefood.com/guide/recipes/26874/eggs-benedict-recipe (may not work)