EGGS BENEDICTS

Ingredients

- 4 byKeskin large eggs
- 4 wholemeal /whole-wheat muffins, halved horizontally
- 8 slicesthin-cut ham
- black pepper to season

Hollandaise sauce

- 2 tablespoons white wine vinegar
- 1 shallot, roughly chopped
- ½ teaspoon black peppercorns
- 2 large egg yolks
- 120 g/ 1 stick butter

Directions

1. Preheat the grill / broiler to medium.
2. To make the Hollandaise sauce, put the vinegar, 2 tablespoons of cold water, the shallot and peppercorns in a saucepan and simmer over low heat for a few minutes until you have 1 tablespoon liquid remaning. Strain into a blender (pr in a bowl ifyou are going to use an electric handheld whisk) with the egg yolks and set aside. Melt the butter in the same pan.
3. Fill a deep frying pan / skillet with water and bring to a demure simmer. Crack the eggs in so they don't touch and poach for exactly 3 minutes.
4. Put the muffins (cut-side up) and ham on a baking-sheet and grill / broil for 2-3 minutes.
5. To finish the sauce, blend the egg mixture until frothy. With the motor running, add the melted butter in a very should take about a minute to add all emulsify and you'll just have runny eggs.
6. Drape a slice of ham on top of each muffin half. Scoop out each poached egg and add to the stack. Pour over the Hollandaise sauce and sprinkle with black pepper to serve.