From the Kitchen: Simbithi Eggs Benedict

Chef Daryn decided to share one of the most popular breakfasts on our menu with you: Simbithi Eggs Benedict. An absolute classic, this is one to try on those Saturday mornings when you feel like something yummy for brunch. Give it a try and let us know how you did!

Ingredients (Serves 4)

  • 4 English muffins
  • 1 bunch rocket
  • 250g gypsy ham/ bacon
  • 8 eggs
  • 500g Cherry tomatoes (on vine)
  • Tbsp vinegar
  • Hollandaise sauce (recipe to follow)

Hollandaise Sauce

  • 3 egg yolks
  • 2 tbsp lemon juice
  • Pinch crushed black pepper corns
  • Pinch salt
  • ½ cup butter, melted

Method (Hollandaise Sauce)

  1. Place all ingredients, except the butter, into a mixing bowl and set over a double boiler on the stove. Make sure that the bowl does not touch the boiling water in the pot. You will need gentle heat.
  2. Whisk the egg yolk mixture while you slowly add in the melted butter in a thin, steady stream.
  3. Continue whisking while the mixture emulsifies and becomes thick and velvety. Set aside.

Assembling the Benedict

  1. Place a saucepan of water on the stove and heat to a simmer. Add the Tbsp of vinegar to the water. (The acid helps to hold the egg together as it poaches.)
  2. Drizzle the cherry tomatoes in olive oil and place in an oven preheated to 150°C, for 10 minutes.
  3. Halve the English muffin and toast. Assemble two halves on a plate, each. Top with some washed rocket and gypsy ham/bacon.
  4. Poach the eggs by creating a gentle ‘whirlpool’ in the saucepan. Using a spoon, stir the water and drop one egg at a time into the centre. The whirlpool ensures the eggs pull towards themselves, causing the egg white to wrap around the yolk and cook more evenly.
  5. Top each muffin with a poached egg and drench with Hollandaise sauce.
  6. Garnish, and place the blistered tomatoes on the side.