Egg Benedict

Egg Benedict

Ingredients

1 teaspoon chopped fresh tarragon leaves

½ banana shallots, minced

30ml champagne vinegar or rice vinegar

30 ml dry white wine

2 egg yolks

56gm butter, melted

Salt and pepper

For reduction- In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.

Blend yolks reduction together. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Season with salt and pepper and set aside in a warm spot to hold the sauce.

Poached egg

2 eggs

30ml vinegar

10gm salt

1.5L water

In a sauce pan boil the water with vinegar and salt.Reduce to simmer once boiled.crack the eggs in to a bowl and pour carefully into the hot water. Remove with a perforated spoon and have it with English muffin, smoked salmon, sautéed mushroom, roasted cherry tomatoes, greens and a cup of Americano!