00:00The secret behind the Great Eggs Benedict is in the hollandaise.
00:03So get your pan on because I'm going to cook our hollandaise over a rolling boil with a glass bowl.
00:09Butter, just put it on to melt.
00:12Three egg yolks separated from the white.
00:16Tarragon vinegar, pop that into the eggs.
00:19If you can't get tarragon vinegar, any white wine vinegar will do.
00:22Just as long as you've got that acidity in there, give some bite to the hollandaise.
00:26Put your bowl over the rolling water.
00:30And just start whisking.
00:32If the eggs had direct contact with the gas, hollandaise will become scrambled egg.
00:37Once you've got that nice creamy texture, a nice thick sabion, start adding your butter.
00:43Nice and slowly.
00:46Couple of tablespoons of butter in and give that a really nice mix.
00:51If you don't whisk it enough, the egg yolks don't take the butter.
00:55It causes it to split.
00:57More butter.
00:59Using a big balloon whisk like this one makes it easier to incorporate air and helps prevent your mixture from separating.
01:06All the butter in.
01:08And the best way to keep hollandaise nice and warm is just to leave it to sit over that nice warm water bath.
01:13And it just keeps it at a really nice room temperature.
01:16A nice pinch of salt.
01:19Fresh pepper.
01:20And then, fresh lemon juice.
01:22That just really makes it vibrant, exciting.
01:25I want it like a sort of thick custard.
01:28I just want it to coat the back of the spoon so it's like you're giving a nice glossy texture to your beautiful poached egg.
01:35Now, as the base for the Eggs Benedict, you cannot beat English muffins.
01:40But the ham, I'm going to change.
01:43I'm going to use the most amazing Parma ham.
01:45Get your pan nice and hot into the pan.
01:48It's like posh rashers of bacon.
01:52Beautiful.
01:53Mmm.
01:54Parma ham fried nice and crisp like that is incredible.
02:00Beautiful in salads.
02:01Fantastic for Eggs Benedict.
02:07Now, keep that pan nice and hot.
02:10I want all that flavor from the Parma ham left in there.
02:13And rather than toast my muffins, I want to put the muffins into the pan.
02:17I want them sucking up all that wonderful flavor from that crispy Parma ham.
02:23Make sure your muffins are toasted nicely.
02:25This will prevent them going soggy later.
02:27Look at that.
02:28Nice and crisp.
02:30Now, water onto boil for the eggs.
02:32Nicely seasoned, really important.
02:34And then just a little splash of vinegar in the water.
02:37That helps us set the egg white in a minute.
02:39You crack it in.
02:40While the water heats up in the pan, there's time to get organized.
02:44Lay a nice slice of ham on the base.
02:48Now, water's brought up to the boil.
02:50Turn it down and then spin your water around.
02:52Take a little whirlpool.
02:55Then get a little cup.
02:57So, you just drop the cup in.
02:59And look what happens to the egg.
03:01Gets caught up in the turbulence of the water.
03:04The secret is not to boil the water rapidly.
03:07Because the strength of the boil can literally explode your egg.
03:10As they start to move the way up to the top of the water,
03:13that's an indication that they're cooked.
03:16Take off any excess little bits of egg white.
03:19And then out onto a piece of tissue paper.
03:22That just drains off excess water.
03:25That stops your muffin from going really soggy.
03:28But look, they're like little beautiful mozzarella balls.
03:31Give them a little season.
03:33Lift them onto a crispy parma ham.
03:36Beautiful.
03:38Now, get a nice spoon of your hollandaise.
03:41Glaze over.
03:43Try and do it in one.
03:45Glazing over the whole egg.
03:47When I tell Jack, Holly and Megan and Matilda
03:49that we're cooking Eggs Benedict for breakfast,
03:52they bolt down the stairs.
03:54And let's be honest,
03:55who wouldn't run to sit in front of those?
04:07A special occasion breakfast
04:08that would make anyone feel spoilt.
04:10Eggs Benedict with crispy parma ham.
04:15Beauties.
04:17Be a literally one.
04:18Amen.
04:20imeter.
04:22Baby articulate.
04:23Up to the top of Martin,
04:25we'll get the same people
04:27at some point of time that was good.
04:31hinston.
04:34Most of them have lived the same way.
04:37Nothing.
04:39These are instant Abigail استphakao.
04:40It's Astralem.
04:41We forever had with us.
04:42infrastructure in the world.
04:43Everything us to the current style.
04:44Yesterday we have gone clean
04:45up there.
04:46In other words,
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