Would you like to impress your friends and family with a fancy breakfast in the comfort of your own home? This elegant Eggs Benedict dish makes a wonderful breakfast or brunch for any occasion.

Serves 4

7 g 1 tsp salt, coarse
90 ml 1/2 cup apple cider vinegar
4   farm-fresh whole eggs
15 g 1 Tbsp    fresh tarragon, finely chopped
240 g 1 cup butter
4   egg yolks
2   whole wheat english muffins
240 g 1 cup Montréal smoked meat, thinly sliced
to taste   fresh chives, finely chopped

 

 

Poached Eggs
Pour 1 litre/4 cups of water into a small saucepan. Add salt and 30 ml / 2 Tbsp of apple cider vinegar. Bring water to a boil and gently crack open each whole egg into the simmering water. Cook eggs until the white part has cooked to a soft touch. Delicately remove eggs from the water using a strainer, and place into a cold water bath to stop the cooking process.

Tarragon Hollandaise Sauce
Separate the leaves of the tarragon and chop them finely. Place the remaining 60 ml / 1/4 cup of apple cider vinegar in a small saucepan, add the tarragon leaves and reduce at a low heat for approximately 10 minutes or until most of the liquid has evaporated. Note: this mixture will be used at a lukewarm temperature. In another saucepan, melt butter over very low heat until the butter has separated. Use only the clear clarified liquid; discard the milky substance at the bottom. Place the egg yolks in a small stainless steel bowl and add the lukewarm vinegar tarragon mixture. Place the bowl over a pan of simmering water (bain-marie) and whisk the mixture until eggs have doubled in size and start to thicken. Remove mixture from the bain-marie and gradually add the clarified melted butter. Continue to whisk together. Check the seasoning and use immediately.

Plating
Cut each english muffin in half and toast in a toaster. Warm up the poached eggs in simmering water for 1 minute. Warm up the sliced smoked meat in a non-stick frying pan and place a piece on each muffin half. Strain eggs and place on top of the smoked meat, then spoon approximately 60 ml / 1/4 cup of the tarragon hollandaise sauce over each egg. Finish with finely chopped chives sprinkled on top. Serve immediately.