Eggs Benedict
Serves 2
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  1. For the sauce
  2. 3 tbsp white wine vinegar
  3. 75g/3oz butter, melted
  4. 2 large Freshfields farm egg yolks
  5. salt and freshly ground black pepper
  6. To complete
  7. 2 large Freshfields Farm eggs
  8. 2 slices ham toasted muffins to serve
-For the sauce
  1. Place the vinegar in a small pan and simmer until reduced by half.
  2. Place the egg yolks and vinegar in a small heatproof bowl and set it over a pan of gently simmering water.
  3. Whisk the yolks until the mixture is thick enough to leave a ribbon trail when the whisk is lifted. Gradually whisk in the butter until the mixture has thickened. Season to taste.
  4. Remove the bowl from the heat and set aside. -
To complete
  1. Pour 5cm/2in water in a large frying pan and bring to a gentle simmer.
  2. Carefully crack the eggs into the water and simmer for 2-3 mins or until the eggs are poached to your liking.
  3. Place 2 pieces of toasted muffins on each plate, top with the slices of ham, then place a poached egg on top.
  4. Spoon a little of the sauce over each and serve.
Freshfields Farm Eggs