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To kick-start a luxurious weekend, chef Peter Evans has a delicious recipe for rich and scrumptious Eggs Benedict and has the perfect Hangover Cure – his dynamite Bloody Mary.
Turn your water onto boil and add a few drops of vinegar in the water – this helps the eggs hold their shape when you poach them
When your water boils, drop your eggs in (crack them all into a bowl first, so they cook at the same time), and turn the water temperature down to a simmer, cook until they are how you like them (soft or hard!).
Toast your muffins while the eggs are cooking
Butter your muffins when golden and place onto your plates.
Lay smoked salmon over the muffins
Place rocket leaves over the salmon.
Pop your eggs on top of the rocket
Spoon some of your hollandaise over the eggs.
A bit of Salmon roe won’t go astray here – that whole eggs on eggs thing!
Finish with a touch of sea salt & pepper and a nice sprig of dill to complement the salmon!
Place on a saucepan with water half filled and bring it to the boil.
Turn off the heat.
Place your egg yolks and vinegar into a stainless mixing bowl and place on top of the saucepan.
Start whisking fast.
Slowly add in your melted butter, whilst still whisking fast.
Add the butter is a thin stream until it is all used.
Season with some salt & pepper and a touch of lemon juice if not acidic enough.
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