Eggs Benedict with 'Nduja Hollandaise

'Nduja hollandaise will give you a very good reason to make hollandaise sauce from scratch! And eggs benedict is one of the best showcases for a hollandaise sauce. The rich creamy egg yolks, cured ham and wholesome spinach are the ultimate match for fiery, buttery nduja hollandaise. Truly the breakfast of champions!

Ingredients Serves: 2

  • 2 English muffins, halved
  • 4 slices of ham
  • 150g spinach, wilted
  • 4 eggs, poached
  • 125g butter
  • 2 tsp wine vinegar
  • 1 egg yolk
  • 25g Calabrian 'nduja

Method

  1. First make the 'nduja hollandaise. Melt butter in microwave. In a small saucepan, whisk together vinegar & egg yolk. Add a few tablespoons of the melted butter.
  2. Warm the pan over a very low heat, continuing to whisk as you slowly drizzle in the remaining butter. The hollandaise will thicken, like a runny mayonnaise.* Beware if the heat is too high, the eggs will cook through and scramble so you'll need to start again.
  3. Remove from heat and stir in the 'nduja. Taste and add a little more if you prefer it even spicier!
  4. Toast the muffin halves. Top with spinach, ham, a freshly poached egg, and finish with a couple of spoons of hollandaise. 

*If the hollandaise becomes too thick or the fat separates out as it stands, just whisk in a splash more vinegar and another half egg yolk to help loosen the mixture and bring it back together. 



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