- 125g butter
- ½ tsp cocoa vinegar (or tarragon vinegar)
- pinch sea salt
- dash ice cold water
- fresh lemon juice
- cayenne pepper
- To make eggs Benedict
- 1 muffin, halved
- 2 slices, warmed ham
- 2 poached eggs
- Sprinkle of cocoa nibs
Clarify 125g butter in a pan and keep warm.
Put 2 egg yolks, ½ tsp cocoa vinegar or white wine vinegar, a pinch of salt and a dash of ice-cold water in a glass bowl that will fit over a small pan.
Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes.
Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise.
Season with fresh lemon juice and cayenne pepper. (If it gets too thick, let it down with a dash of water.)
To make eggs Benedict, toast 2 muffin halves, top each with warmed ham, a poached egg and spoon over hollandaise and sprinkle a few cocoa nibs to garnish.