Benedict eggs for Mother's Day brunch

Ingredients

For 4 servings

• •4 4 Egg(s)
• •2 2 English muffin
• •4 4 slice(s) White ham
• •150 g 150 g Sweet butter
• •3 3 Egg yellow(s)
• •2 c. à soupe 2 tablespoons Lemon juice
• •2 c. à soupe 2 tablespoons Vinegar white
• •150 cl 150 cl Water
• •10 g 10 g Fresh chives
• •Salt
• •Black pepper

Method

1. 1.Preheating and preparation of ingredients
2. 2.Start by preheating your oven to 100°C to keep English muffins warm during preparation. Prepare all the ingredients on your work plan: break the eggs in ramequins, chop the chives finely, measure butter, lemon juice and white vinegar. Cut the English muffins in half.
3. 3.Making Dutch sauce
4. 4.Place the egg yolks, lemon juice, salt and pepper in a heat-resistant bowl. Put it on a simmering water pan without touching the water and whisk until the mixture thickens slightly. Add the melted butter gradually without clogging, until you get a smooth texture.
5. 5.Cooking poached eggs
6. 6.Bring to a boil a large saucepan with white vinegar. Lower the fire to get a shimmer. Gently drag an egg into the water and keep the water moving with a spoon to help the white to surround the yellow. Cook 3 minutes for a calf egg. Do this for each egg.
7. 7.Preparation of muffins and ham
8. 8.Place the English muffins cut in half on a plate and bake them for a few minutes to warm them up. Meanwhile, lightly heat the ham slices in the pan or microwave to keep them tender. Get the muffins out of the oven and keep them warm.
9. 9.Mounting of the plate
10. 10.Draw each half of English muffin on plates. Place a slice of ham on each, then gently a poached egg. Generously top each egg with Dutch sauce. Sprinkle with chiselled chives, add a pinch of black pepper and serve immediately to enjoy all the flavor of this dish.