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Cooking
Eggs Benedict with Spicy Hollandaise and Pastrami
· 2 servings
Set up your bain-marie
Bring a large pot of water to the boil. Set a small pot aside for the butter. In a third, medium pot, add a splash of water — just enough that the bowl (stainless steel or glass) won't touch the surface — and set it to low heat (2.5 out of 9).
Melt the butter and steam the buns
Cut the butter into cubes and let it melt slowly over low heat. Meanwhile, split the buns lengthways and place them on a rack or steamer basket over the pot of hot steam so they warm through nicely.
Clarify the butter (optional) and prep the buns
If you like, skim off the white foam from the melted butter with a spoon — though it's not essential. Take the steamed buns off the rack and set them on a clean plate.
Poach the first egg
Add the vinegar to the boiling water. Separate one egg yolk from its white in a bowl, then add a whole egg to that white. Swirl the water into a whirlpool with a spoon. Carefully pour in the egg-and-extra-white mixture. Cook for 2 minutes, then lift out and place on a paper towel. Repeat once more.
Poach the remaining eggs
Crack a whole egg into a bowl. Swirl the vinegar water into a whirlpool again, pour in the egg and cook for 2 minutes. Carefully lift out and place on a paper towel. Repeat with the last egg.
Start the hollandaise base
Keep a glass of cold water and a teaspoon handy in case you need to thin the sauce later. Place 2 egg yolks in a bowl over the steaming pot and start whisking.
Build the hollandaise emulsion
Once the yolks start to thicken, slowly drizzle in the melted butter, whisking constantly. If the sauce gets too thick, whisk in a teaspoon of cold water.
Season the spicy hollandaise
Season with salt, freshly ground pepper and lemon juice. For that spicy kick, stir in Dijon mustard, a dash of sriracha, a pinch of chipotle and some finely grated orange zest. Mix well.
Assemble and serve your eggs Benedict
Arrange slices of pastrami over the warm bun halves. Carefully place a poached egg on top of the pastrami on each half. Spoon a generous amount of warm spicy hollandaise over each egg, then finish with a scattering of freshly chopped dill. Serve immediately — enjoy!