The Perfect Breakfast | Eggs Benedict, Eggs Florentine and Eggs Royale

By Chef Jack Ovens · 30 min

Ingredients

Instructions

1. Make the vinegar reduction: place the white wine vinegar, sliced shallot, thyme, peppercorns, bay leaf and clove in a saucepan and bring to a boil. Lower the heat and cook for 2 minutes. Strain through a sieve and discard the solids; leftovers keep in the fridge for months.
2. Make the hollandaise: bring a pan of water to a simmer over high heat, then turn the heat to low.
3. In a small heatproof bowl that sits over the pan without touching the water, add the egg yolks and 1 tablespoon of the reduction or lemon juice.
4. Whisk vigorously over the simmering water until the eggs and acid foam and thicken. While whisking, very slowly pour in the clarified butter until the sauce thickens and emulsifies.
5. Season to taste and adjust the acidity if needed. Keep warm by covering with a clean tea towel.
6. For the poached eggs: bring water with 1 tablespoon of white vinegar to a simmer, crack in each egg and poach until set.
7. For Benedict: top toasted English muffin halves with ham slices and a poached egg, then spoon over the hollandaise.
8. For Florentine: fry the baby spinach in 2 teaspoons of olive oil, season, and layer over the toasted muffin with the poached egg and hollandaise.
9. For Royale: top the toasted muffin with smoked salmon and a poached egg, then add the hollandaise and seasoning.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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