Palo Eggs Benedict Recipe

Palo Eggs Benedict

Ingredients

Hollandaise Sauce
• 1 1/2 cups white wine vinegar
• 5 peppercorns
• 1 shallot, finely sliced
• 1 sprig fresh tarragon
• 3 large free-range egg yolks
• 1 cup melted and skimmed (clarified) unsalted butter, warm
• 1/2 lemon, juiced
• Salt and freshly ground black pepper
Poached Eggs
• 1/4 cup white wine vinegar
• Salt
• 10 eggs
Toasted English Muffins with Smoked Salmon
• 5 English muffins, split
• 5 ounces salted butter, softened
• 15 ounces sliced Scottish smoked salmon
• 2 ounces American caviar
Toasted English Muffins with Ham
• 5 English muffins, split
• 5 ounces salted butter, softened
• 15 oz thinly sliced, cooked rosemary ham
• ½ bunch chives, finely sliced

Instructions

Hollandaise Sauce
1. Place the white wine vinegar, peppercorns, sliced shallots and tarragon into a pan, bring to the boil and reduce by half.
2. Strain and reserve.
3. Place a large pot filled partway with water to the boil, then lower and keep at a simmer.
4. Place the egg yolks in a bowl that will fit over the pot of simmering water but not touch the water. Add 1 tablespoon of the reduced vinegar to the eggs and place the bowl on top of the pot, making sure the water does not touch the bottom of the bowl.
5. Beat the eggs with a balloon whisk, occasionally removing the bowl from the heat so the mixture does not become scrambled, until the eggs thicken and double in size.
6. Remove the bowl from the pot, then whisk a small ladle of the warm clarified butter into the eggs. Continue to gradually add the butter while whisking.
7. If the sauce becomes too thick, add a small amount of warm water.
8. Whisk in the lemon juice and season with salt and pepper.
9. Keep warm.
Poached eggs
10. Mix the white wine vinegar, some salt and 5 cups water in a pan, bring to the boil and then bring down to a simmer.
11. To poach the eggs, crack each egg into an individual small bowl.
12. Use a whisk to gently stir the simmering poaching liquid in a counter-clockwise direction, and pour each egg into the water in the same direction the water is moving.
13. Gently simmer for 1 minute.
14. Remove with a strainer, drain and place onto a garnished English muffin half.
Toasted English muffins
15. Place the English muffin halves into a toaster and toast until golden brown.
16. While the muffins are still warm, spread the softened butter onto the open toasted side of each. Layer 1 1/2 ounces of the sliced salmon or ham on each buttered muffin half.
17. Spoon 2 tablespoons of the hollandaise sauce over each poached egg.
18. Garnish with 1/2 teaspoon of the caviar (for salmon) or chives (for ham).