Smoked Salmon Eggs Benedict

Eggs Benedict Cupcake with Hollandaise Sauce Icing

Ingredients:

• English muffin.
• 1 slice of ham.
• 1 egg.
• 125g butter.
• 2 egg yolks.
• ½ tsp white wine vinegar or tarragon vinegar.
• pinch salt.
• splash ice cold water.
• lemon juice.
• cayenne pepper.

Method:

• Carve the muffin into a cup shape, taking care when carving the hollow to not puncture the side.
• Carefully lay the ham inside the muffin to form a cup.
• Crack the egg into the ham.
• Cook for 20 minutes at 200°C
• Melt 125g butter in a saucepan and skim any white solids from surface.
• Keep the butter warm.
• Put 2 egg yolks, ½ tsp tarragon vinegar or white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or 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. (If it gets too thick, add a splash of water).
• Season with a squeeze of lemon juice and a little cayenne pepper. 
• Carefully spoon the sauce over the top of the cupcake.