EGGS BENEDICT

Preparation Method :

• To make the sauce, blend the egg yolks, lemon juice and salt in a food processor or blender for 15 seconds.
• Melt the butter in a small saucepan until it bubbles, but do not let it brown. With the motor running, slowly pour the hot butter into the food processor. Turn off the machine as soon as all the butter has been added.
• Pour the sauce into a bowl, placed over a pan of simmering water. Stir for 2-3 minutes, until thickened. If the sauce begins to curdle, whisk in boiling water.
• Stir in the cream and season with pepper. Remove from the heat and keep warm over the pan.
• Bring a shallow pan of lightly salted water to the boil. Break each egg into a cup, then slide it carefully into the water.
• Turn the white around the yolk with a spoon. Cook for 5 minutes until the white is set. Remove the eggs from the pan, one at a time, using a slotted spoon, and drain on kitchen paper. Cut off any ragged edges with a small knife or scissors.
• While the eggs are poaching, split and toast the slices of bread. Spread with butter while still warm.
• Place a piece of ham, which you may brown in butter if you wish, on each muffin half or slice of toast, then place an egg on each ham-topped muffin.
• Spoon the warm sauce over the eggs, garnish with chives and serve.