The most important part of eggs Benedict is the hollandaise – the buttery sauce that has a reputation for being difficult to make. I make my hollandaise in the microwave – it’s super quick and really easy and it works every time. Make sure your yolks are large.
Prep time: 10 minutes | Cooking time: 8 minutes
The shortcut: Making hollandaise in the microwave will save you a good 10 minutes, plus this method means it’s much less likely to split, saving hours of heartache.
- 1½ tbsp white wine vinegar
- 4 large eggs
- 2 English muffins
- Butter, for spreading
- 4 slices of good-quality ham
For the hollandaise
- 75g butter
- 2 large egg yolks
- ¼ tsp white wine vinegar
- 2 tsp lemon juice
- 2 tbsp hot water
- Bring a small, deep saucepan of water to the boil over a high heat and add one tablespoon of the vinegar. Pour the remaining vinegar into four ramekins or small glasses and swirl to coat the insides with vinegar, then tip out the excess. Crack an egg into each ramekin. Swirl the boiling water to form a vortex, then slide one egg from its ramekin into the middle of the swirling water and cook for three minutes. Remove with a slotted spoon. Repeat with the remaining eggs, one at a time, swirling the water as before and sliding the egg in.
- Meanwhile, split and toast the muffins and spread with butter. Put the muffin halves on two serving plates, and top each half with a slice of ham and a poached egg. Keep warm.
- For the hollandaise, put the butter in a small microwave-safe jug and heat in the microwave for 15–20 seconds, or until melted. Beat together the egg yolks, vinegar, lemon juice and hot water in a separate microwave-safe bowl until smooth. Season well, then gradually pour the melted butter into this mixture, whisking continuously to incorporate. Heat in the microwave in 15-second bursts for one minute, whisking between each burst until the hollandaise is thick and smooth.
- Pour the hollandaise over the poached eggs and serve immediately.
Recipe from The Shortcut Cook by Rosie Reynolds (Quadrille, £15). Order a copy from books.telegraph.co.uk.