Eggs Benedict/Eggs Royale Serves 4


INGREDIENTS:


FOR THE EGGS: 4 English muffins 8 Clarence Court Burford Brown or Old Cotswold Legbar eggs Chopped chives


Ham/bacon/salmon – optional For the Hollandaise Sauce: 130g unsalted butter 3 Clarence Court Burford Brown egg yolks


1 tbsp lemon juice 1 tsp of white wine vinegar


METHOD TO MAKE THE HOLLANDAISE:


1. Melt the butter 2. Create a bain-marie – place a heat proof bowl in simmering water


3. Place the egg yolks into the bowl with the mustard and 1 tbsp of lemon juice


4. Whisk constantly 5. SLOWLY add the melted butter and keep whisking 6. Whisk in a tsp of white wine vinegar and a splash of water if the sauce is too thick


7. Turn off the heat but keep the bowl over the water to keep warm, stirring occasionally


FOR THE EGGS:


1. Warm the muffins in the oven 2. Poach the eggs 3. Halve the muffins (place salmon/bacon/ham if applicable), then the poached eggs and then pour over the Hollandaise Sauce


4. Sprinkle with chopped chives and season to taste


Images courtesy of Clarence Court Eggs 01380 734376 | February | Lifein | 23


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