Phil Vickery's eggs Benedict, eggs royale and hollandaise sauce
From mastering the ultimate poached egg to getting that Hollandaise sauce spot on - whether you’re after a royale, a Florentine or a Benedict, Phil Vickery provides everything you need to rustle up a classic brunch menu.
Hollandaise three ways
Serves: 4
Prep & cook times:
Preparation time:- 10 minutes.
Cooking time:- 10 minutes.
Ingredients
75ml white wine vinegar
100ml white wine
1 heaped tsp crushed white peppercorns
200g unsalted butter, melted
6 egg yolks at room temperature
squeeze of lemon
Salt
Method
Place the vinegar, wine and peppercorns into a pan and bring to the boil
Boil rapidly until the liquid has reduced by half to ¾’s then strain out the peppercorns
Place the egg yolks into a metal bowl and break up with a whisk
Place the bowl over a pan of gently simmering water, add the boiling reduction whisking all the time
Whisk over the heat, until the mixture thickens, take care not to have scrambled egg (you may have to take the bowl off the a couple of times if the heat gets too intense)
Once thick, you will see steam coming from the cooked eggs; gradually add the hot butter a little at a time
The sauce with thicken nicely; you may have to add a little hot water to thin slightly
Season with a little lemon juice and salt
Keep warm and covered
Eggs Benedict
Serves: 4
Ingredients
8 poached eggs
4 English muffins, lightly toasted
Hollandaise sauce - see separate recipe
Method
Lightly poach the eggs, then drain and keep warm
Toast the muffin and spread thinly with a little butter
Arrange 2 muffin halves on each plate, top with 2 eggs per person
Spoon over the hollandaise, serve
Eggs royale
Serves: 4
Ingredients
8 poached eggs
4 English muffins, lightly toasted
200g smoked salmon in thin slices
cracked black pepper
Hollandaise sauce see separate recipe
Method
Lightly poach the eggs, then drain and keep warm
Toast the muffin and spread thinly with a little butter
Arrange two muffin halves on each plate, add some slices of smoked salmon, dust with a little pepper
Top with two eggs per person
Spoon over the Hollandaise, serve