Muffins, free-range eggs, honey roast ham and Marmite – this breakfast is about as British as it gets (never mind that hollandaisewas invented in France)! Marmite gives a lovely savoury tang to therich sauce. Our method pre-poaches the eggs, so you can reheatthem all together, but you can serve them as they come, if you prefer.
Step 1First, poach the eggs. Half-fill a large pan of water and bring to the boil, then
reduce to a gentle simmer. Fill a large
bowl with ice-cold water. Crack an egg
into a ramekin or coffee cup, then neatly
pour into the simmering water. Working
quickly, add 3 more eggs in the same way.
Step 2Poach for 3min, or until, when lifted
out with a slotted spoon, the whites feel firm but the yolks remain soft.
Transfer immediately to the cold
water to stop the cooking. Repeat
with remaining 4 eggs. Set aside
(keep the water simmering).
Step 3For the hollandaise, in a large
heatproof bowl whisk 2tsp vinegar
and the Marmite until the Marmite
has mostly dissolved, then whisk in
the egg yolks. Set bowl over the large
pan of barely simmering water.
Step 4Add the butter a couple of cubes
at a time, whisking constantly and only
adding more when the previous cubes
have melted. Occasionally scrape down
the sides of the bowl with a spatula.
Step 5Once all the butter has been
incorporated (the hollandaise should
be fairly thick) remove bowl from the
heat and check seasoning, adding a
little extra vinegar if needed for acidity.
Whisk in 2-3tbsp water, if needed, to thin slightly to a coating consistency.
Wrap a tea towel around the outside
of the bowl to keep the sauce warm
and set aside.
Step 6Toast the muffin halves until golden.
Bring water in the pan back up to a
gentle simmer. Using the slotted spoon,
carefully transfer the poached eggs
back to the water and reheat for 30sec.
Lift out of the water and transfer to
a plate lined with kitchen paper.
Step 7Divide the toasted muffin halves
between 4 plates and top each with a
slice of ham, followed by a poached egg.
Spoon over the warm hollandaise and
sprinkle over the chives. Serve with
roasted cherry tomatoes, if you like.
GET AHEAD
Poach eggs (to end of step 2) and make hollandaise up to 4hr ahead. Transfer hollandaise to a clean heatproof bowl, cool, cover and set aside at room temperature. To serve, reheat hollandaise gently over a pan of barely simmering water, whisking constantly, until just warm. Complete recipe.
GH TIP
For the best
poached eggs, they
need to be as fresh
as possible and
fridge-cold.
Per serving (with 2tbsp hollandaise):
Calories: 587
Protein: 32g
Total fat: 37g
Saturates: 18g
Carbs: 30g
Total sugars: 2g
Fibre: 2g
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