All quiet in blogland - how about a recipe?

It's very quite in blogland today, suppose everyone is gearing up for the Irish Blog Awards tonight! Some of my favourite blogs are up for awards. I'm sad Bibliocook didn't make it this time, but many of my other favourites, see the blogroll, are up for awards. I wish them all the best of luck!

So I have been told that I make the best Eggs Benedict in the world. Ok ok, it was my husband who told me that, but he has traveled all over the world and if it's on the menu he'll have the Eggs Benedict! We love to make this for special occasions or when the kids are away, it's a great romantic breakfast in bed! People often shy away from Eggs Benedict because of the Hollandaise sauce. It amazes me how many people are nervous about it. I always make mine the traditional way (although depending on the dish I might substitute the lemon for a different citrus fruit) but I do have a foolproof microwave version if you are too nervous to go the normal method. You will sacrifice on taste a bit, but it's a decent substitution and much better than store-bought mixes. Once you've tried it a few times, perhaps you can try the traditional version. I will post both recipes.

For two portions you will need:

• 2 poached eggs
• 2 thick slices honey mustard ham
• 2 crumpets/English muffins
• 1 cup Hollandaise Sauce
• Butter

For the Hollandaise Sauce (traditional method):

• 2 tablespoons white wine vinegar (I actually use a reduction of wine vinegar that has been boiled down with tarragon and pepper, you can keep it for awhile once you make it)
  
• 3 large organic egg yolks
• About 200ml clarified butter (or melted butter), warm
• Squeeze lemon juice
• 1/8 teaspoon cayenne

Boil a large pan of water, then reduce to a simmer. Using a large balloon whisk, beat together the yolks and 2 tsp of the reduced wine vinegar in a heatproof bowl that fits snugly over the pan.

Beat vigorously until the mixture forms a foam, but make sure that it doesn't get too hot. To prevent the sauce from overheating, take it on and off the heat while you whisk, scraping around the sides with a plastic spatula. The aim is to achieve a golden, airy foam (called a sabayon), which forms ribbons when the whisk is lifted.

Whisk in a small ladle of the warmed butter, a little at a time, then return the bowl over a gentle heat to cook a little more. Remove from the heat again and whisk in another ladle of butter. Repeat until all the butter is incorporated and you have a texture as thick as mayonnaise. Finally, whisk in lemon juice, salt and pepper to taste plus a little warm water from the pan if the mixture is too thick. Keep warm in a thermos or bain marie until ready to serve.

If you have problems, click here, he explains how to save the sauce if necessary. Worst case scenario if it splits and you can't get it to come together, try adding a tiny bit of cream before tossing it - it sometimes does the trick!

Microwave Hollandaise

• 4 fl oz clarified butter/just butter
• Juice of 1 squeezed lemon
• 4 organic egg yolks
• salt and pepper to season

Microwave butter, 1 Tbsp lemon juice in a medium microwave safe bowl, covered with plastic wrap, on high power until butter melts, about 1 minute. Whisk to cool slightly. Whisk in egg yolks until blended. Microwave covered on medium power for 30 seconds and whisk until blended. Repeat twice. Whisk remaining lemon juice and the seasoning.

So you've made the Hollandaise - now what?

For the honey mustard ham:

• 2 (1/2 inch) thick slices of cooked ham / Gammon /Canadian Bacon
• 1 tbsp whole grain mustard
• 2 tbsp good runny honey
• knob of butter

Marinade the ham in a mixture of the honey and mustard. Melt the butter over a low heat and toss in the marinated ham. Allow to cook through and caramelize slightly. Pour remaining marinade on top. Lower heat all the way down and keep warm until ready to assemble.

For the poached eggs:

• 2 large organic eggs
• 1 tbsp white wine vinegar

Bring a saucepan of water to a gentle boil, add the vinegar. Using a whisk get a whirlpool going in the pan and gently crack the egg into the center of the whirlpool. This ensures the white wraps around the yolk. When it has slightly set do the same with the second egg. Simmer gently until the white is done. These are best served with a runny yolk, but if you are weird about that, then go ahead and cook it longer.

To assemble:

Toast and butter the crumpets/English muffins. Top with the ham, egg and a big ladle of Hollandaise sauce. Garnish with your choice of green herb. Serve immediately. Enjoy!!!

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