European · Breakfast · From the menu Media Mañana
Eggs benedict, smoked salmon, pancetta or spinach
Huevos benedictinos, salmón, panceta o espinacas
Muffins, poached eggs and a hollandaise made by hand over water, with three toppings so nobody at the table is left out. The dish the brunch menu was built around.
Hollandaise is not difficult, it is just unforgiving of heat. Too hot and the yolks scramble; too cool and it never thickens. Made over barely simmering water in a bowl that does not touch it, whisked constantly, it takes about six minutes and holds for an hour in a warm place. Make it first, not last.
Ingredients
- 6 English muffins, split
- 12 very fresh eggs for poaching
- 2 tbsp white wine vinegar for the water
- For the hollandaise: 3 egg yolks, 1 tbsp water, 1 tbsp lemon juice, 250 g butter melted and warm, cayenne, salt
- 300 g smoked salmon
- 12 slices pancetta or streaky bacon
- 400 g spinach and a knob of butter
- Chives
Method
- Set a bowl over a pan of barely simmering water without letting it touch the water. Whisk the yolks, water and lemon juice until pale and doubled, about three minutes; the whisk should leave a trail.
- Take the bowl off the heat and pour the warm melted butter in very slowly, whisking without stopping, until thick and glossy. Season with salt and a small pinch of cayenne. Keep it somewhere warm, covered, not over heat.
- Grill the pancetta until crisp. Wilt the spinach in butter, then squeeze it dry hard; wet spinach ruins the muffin underneath.
- Toast the muffin halves and butter them.
- Poach the eggs three minutes in barely simmering water with the vinegar, straining the loose white off each egg first.
- Build fast: muffin, topping, drained egg, a generous spoon of hollandaise, chives. Serve immediately, all plates at once.
Serve it with. The avocado and poached egg, and a jug of something cold.