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Eggs Benedict

David Mellor

Stafford, Australia

Artist's Description

Ingredients (serves 4)
8 50g free-range eggs
Pinch salt
8 slices ham speck (see note)
1/2 baguette (French stick), thickly diagonally sliced
50g butter, at room temperature (optional)
1/2 bunch fresh chives, cut into 5cm lengths

Hollandaise sauce
200g unsalted butter
3 egg yolks
1 tbs fresh lemon juice, or to taste
1/2 tsp salt, or to taste
2 tbs hot water
Ground black pepper, to taste
To make the hollandaise sauce, melt the butter in a small saucepan over low heat. Use a metal spoon to skim any foam from the surface. Pour the clear yellow butter into a heatproof jug. Discard milky residue. Place egg yolks, lemon juice, salt and 1/2 the hot water in a blender. Blend on high until mixture is pale and thickens slightly. With the motor running, add hot butter in a thin, steady stream. Add remaining water to thin the sauce slightly. Season with pepper, and extra lemon juice and salt, if necessary. Half fill a large bowl with warm water (if water is too hot, the sauce will curdle). Pour sauce into a small bowl and place in the large bowl.

Artwork Comments

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