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New York Eggs Benedict

New York Eggs Benedict

This is a quick and easy version of Eggs Benedict, which contains only 284 calories per portion.

Serves

4

Prep: 

5 mins

Cook: 

10 mins

Average: 4.8 (4 votes)

Ingredients

  • 450g/1lb baby new potatoes, halved
  • 3 tbsp vegetable oil
  • a dash of vinegar
  • 4 large British Lion eggs
  • 175g/6oz smoked salmon
  • chives to garnish
  • For the Hollandaise:
  • 1 large egg yolk
  • ½ dessert spoon of lemon juice
  • ½ dessert spoon of white wine vinegar
  • 2 oz (55g) butter
  • Salt and freshly milled black pepper

Method

  1. Boil the potatoes in salted water for 5 mins, then drain. Heat the oil in a large frying pan and sauté the potatoes for 8-10 mins, stirring until golden brown and crisp. Keep warm.
  2. Make the hollandaise (instructions below)
  3. Fill a large frying pan with salted water, add the vinegar and bring to the boil. Carefully crack the eggs into the simmering water then reduce the heat and cook for 3-5 mins depending how you like your eggs cooked. Lift the eggs from the water with a slotted spoon; drain on kitchen paper.
  4. To serve, divide the potatoes between four warm plates, top with folds of smoked salmon, then place a poached egg on top of each with a dollop of the hollandaise. Scatter over chives and serve.

 

For the Hollandaise:

  1. Begin by placing the egg yolk in a small bowl and season them with a pinch of salt and pepper.
  2. Place the egg yolk in the food processor or blender and blend them thoroughly for about 1 minute.
  3. Heat the lemon juice and white wine vinegar in a small saucepan until the mixture starts to bubble and simmer.
  4. Switch the processor or blender on again and pour the hot liquid onto the egg yolk in a slow and steady stream. After this, switch the processor or blender off.
  5. Using the same saucepan, melt the butter over a gentle heat, being careful not to let it brown. When the butter is foaming, switch the processor or blender on once more and pour in the butter in a thin, slow, steady trickle: the slower you add it the better.
  6. When all the butter has been incorporated, wipe around the sides of the processor bowl or blender with a spatula to incorporate all the sauce, then give the sauce one more quick burst and you should end up with a smooth, thick sauce.