Poached Eggs with Ham by Lurpak
For the Hollandaise sauce:
1. Whisk the egg yolks, lemon juice, cayenne pepper, salt and pepper together with a wire whisk in a medium-sized saucepan.
2.. Add the pieces of Lurpak® and turn the stove to a medium heat. As the Lurpak® melts into the egg yolk mixture, whisk continuously.
3. Once the Lurpak® has melted, continue to whisk the mixture until all the ingredients have blended together and the sauce begins to thicken.
For the poached eggs:
4. Bring a large pan of salted water to the boil, add the vinegar (malt vinegar is fine to use). Meanwhile, butter your chosen bread and arrange the ham on your plate.
5. Crack one of the eggs into a cup. Swirl the water in the pan into a vortex with a large slotted spoon. Drop the egg into the swirling water, and leave for a minute or so to cook, depending on how well done you like your eggs.
6. Remove the cooked egg with the slotted spoon and add to your serving plate. Repeat the process for the second egg.
7. Serve with the Hollandaise sauce and cooked asparagus for a seasonal touch if desired.
Ingredients
- 2 free range eggs (medium or large)
- 2 large slices of ham
- Lurpak®
- Asparagus (optional)
- One portion of your favourite fresh bread
- For the Hollandaise sauce:
- 8 oz (225g) of butter cut into small chunks
- 3 egg yolks
- 1 tbsp of lemon juice
- Pinch of cayenne pepper
- Salt and pepper
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Da vid - 02/06/2010 - 5:39pm
Sounds good, simple & nourishing. So much so that I could eat two of these myself. Greedy!
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