Thankfully the weekend has come around again where kitchens and their visitors the length and breadth of the country get giddy at the thought of leisurely brunches. Liam Boland shares his eggs benedict recipe on the Today show on RTÉ One.
Prep time: 10 minutes
Cook time: 10 minutes
115g Real Butter
2 Egg Yolks
1/4 tsp English Mustard
2 tsp White Wine Vinegar or Lemon Juice
4-6 Smoked Rashers
2 Brioche Buns
1 tsp White Vinegar
1 tbsp Rapeseed Oil (if frying the rashers)
Pinch Cayenne Pepper to garnish (optional)
Lemon or Lime Zest to garnish (optional)
1. Heat 1 tbsp of rapeseed oil in a pan then stick the rashers on to cook or heat your grill and grill or fry them on both sides till almost crispy.
2. Pour roughly 150 ml of water into each pot then put on a low heat.
3. Melt the butter in the microwave or in a small pot.
4. Separate the eggs, put the yolk (yellow) in the pyrex or stainless steel bowl, add the mustard and lemon juice or white wine vinegar. Whisk really well.
5. Place the bowl sitting in one of the pots so that the water below is heating the bowl.
6. Turn off the heat under the pot and gently whisk the melted butter into the egg yolks a tiny bit at a time. Keep whisking until all the butter (not the white stuff on the bottom) has been used. You should be left with a thick butter sauce. If it starts to split at any stage, add 1 ts of boiling water.
7. Cut the Brioche bun in half if you need to and toast it.
8. Add 1 tsp of white vinegar and a tiny pinch of salt to the second pot then grab an egg in one hand and the whisk in another. Whisk the water as fast as you can then crack the egg into the center of the water as it whirls around the pot.
9. Cook this for about 1 minute maybe a little longer. The egg shouldn't have any transparent bits on top, it is cooked when totally white with a nice yolk.
10. Remove from the pot with the slotted spoon then gently drain all the water away. I use a bit of folded kitchen paper then tilt the spoon with the egg on it so that the paper soaks up all the water
11. Place the cooked rashers (2 or 3) on the toasted bun then place the eggs on top of this followed by the hollandaise sauce. Sprinkle with a little cayenne pepper and lemon and lime zest.