Eggs Benedict

Method

1. Preheat oven to 180º C.
2. To make hollandaise sauce, put the egg yolks in a bowl that fits over double boiler. Whisk in 3 tbsp water at room temperature. Keep the bowl on double boiler on medium heat and start whisking till fluffy and leaves ribbon marks with whisk. Remove from heat.
3. Gently pour the clarified butter in a thin stream into the egg mixture and keep whisking. Add lemon juice, salt and cayenne pepper. Cover with cling film and set aside. Do not keep the sauce in the refrigerator.
4. Cut a hole in the centre of each English muffin with a cookie cutter. Place them on a silicon sheet lined baking tray. Crack the eggs one by one and put it into the hole of each muffin and sprinkle salt over it. Keep the tray in the oven and bake for 3 to 4 minutes.
5. Keep each muffin on a serving plate, garnish the each muffin with a chicken ham slice and parsley, sprinkle salt and cayenne pepper. Drizzle hollandaise sauce on top and serve immediately.

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