Chippenham Eggs Benedict
- 4 Chippenham Eggs
- 4 English Muffins
- 4 slices Caribbean Passion Ham
- 8 small Kale Leaves Washed and Dried
- 1 tbsp Freshly Chopped Parsley For Garnish
- Salt and fresh cracked pepper to taste
For the Hollandaise sauce
- 4 Egg Yolks
- 6 oz Butter
- 3 tbsp Lemon Juice or Vinegar
To make the hollandaise sauce
- Melt the butter and set aside
- Using a double boiler, bring the water in the lower level to a simmer.
- In the top pot, add the yolks, lemon juice or vinegar and whisk until sauce starts to thicken.
- Slowly add the melted butter in a slow constant stream, while continuing to whisk until the sauce thickens.
- Remove sauce from heat and cover to keep warm.
- Toast the muffins, arrange the ham and 2 kale leaves on top and set aside.
To poach the eggs
- Either use an egg poacher or fill a skillet halfway with water and heat on a low heat.
- Break each egg in a small cup and carefully place in the water.
- When all four eggs are in the water cover and to allow the eggs to begin to set.
- Once the eggs start to set, slowly spoon the water over the eggs, and continue to cook until the whites are set but the yolks are still soft. Using a spatula, remove the eggs.
- Plate each prepared muffin with ham and kale on a serving plate.
- Top each muffin with a poached egg. Garnish with fresh parsley and serve with hollandaise sauce and salt and fresh cracked pepper to taste.