Gizzi Erskine's Australian Eggs Benedict

Gizzi Erskine's Australian Eggs Benedict
  • Serves: 1
  • Prep: 0mins
  • Cook: 11mins

Gizzi says: "Australians love a good Eggs Benedict, and I’ve borrowed a trick from their book by using avocado in this quick version of the classic recipe"

Ingredients

  • #To make the hollandaise
  • 2 large British Lion 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
  • ½ avocado, peeled, stoned and sliced
  • #For the rest of the dish
  • 2 large British Lion egg yolks
  • ½ teaspoon tarragon or white wine vinegar
  • a pinch of sea salt
  • a splash of ice cold water
  • 125g unsalted butter, ice cold and cut into cubes
  • a squeeze of lemon juice
  • cayenne pepper

Method

  1. Put two egg yolks (Gizzi uses free range), ½ 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. 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).
  2. 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). Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.
  3. Bring a pan of salted water to the boil then poach two eggs for 3 minutes so the yolks are still soft. Lift each one out with a slotted spoon and drain on kitchen paper.
  4. 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

Click on the stars to rate this recipe:

3.8 / 5 rating (14 votes)

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