Eggs Benedict

Name: Eggs Benedict
Ingredients: 8 field mushrooms; 2 tablespoons olive oil; 8 eggs; 1 tablespoon vinegar; 4 English muffins; 25 g butter; 3 egg yolks; 1 tablespoon water; 125 g butter, softened; 1 pinch salt; 12 teaspoon cayenne pepper; 1 teaspoon lemon juice; 1 tablespoon single cream

13 ingredients

12 steps

Ingredients

8 field mushrooms
2 tablespoons olive oil
8 eggs
1 tablespoon vinegar
4 English muffins
25 g butter
3 egg yolks
1 tablespoon water
125 g butter, softened
1 pinch salt
12 teaspoon cayenne pepper
1 teaspoon lemon juice
1 tablespoon single cream

Directions

1

Heat oven to 200C.
2

Remove stalks and wipe mushrooms.
3

Place face down on a tray and drizzle with oil.
4

Cover with foil and cook for 20 minutes.
5

Meanwhile, make the sauce.
6

Beat together the eggs yolks and water in a bowl over boiling water or a double boiler until pale.
7

Gradually add the butter and beat until the sauce thickens.
8

Stir in the remaining ingredients and remove from the heat.
9

Poach the eggs until set but still runny.
10

Toast the muffins.
11

Assemble the piles as follows.
12

Muffin - Mushroom - Egg - Sauce.