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)
- 3 egg yolks
- 2 tbsp lemon juice
- Pinch crushed black pepper corns
- Pinch salt
- ½ cup butter, melted
Method (Hollandaise Sauce)
- 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.
- Whisk the egg yolk mixture while you slowly add in the melted butter in a thin, steady stream.
- Continue whisking while the mixture emulsifies and becomes thick and velvety. Set aside.
Assembling the Benedict
- 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.)
- Drizzle the cherry tomatoes in olive oil and place in an oven preheated to 150°C, for 10 minutes.
- Halve the English muffin and toast. Assemble two halves on a plate, each. Top with some washed rocket and gypsy ham/bacon.
- 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.
- Top each muffin with a poached egg and drench with Hollandaise sauce.
- Garnish, and place the blistered tomatoes on the side.