Eggs Benedict

Ingredients

• ½ cup hot tap water
• 1 teaspoon vinegar
  
• 4 eggs
  
• 2 English muffins
  
• 4 slices smoked salmon (approximately 100g packet)
  
• Baby spinach or fresh chives, to garnish
  

Hollandaise Sauce

• 3 egg yolks
• 2 tablespoons lemon juice
  
• ¼ teaspoon salt
  
• Sprinkle of cayenne pepper
  
• 125g unsalted butter, chilled
  

Step by Step Guide

For the eggs: 

Step 1.

Place two tablespoons hot tap water and 1/4 teaspoon vinegar in each of the four small microwave safe ramekins (about 7-8cm in width). Arrange the ramekins on the turntable in a circle. Cook for 1 minute on HIGH (100%), until water boils.

Step 2.

Break one egg into each ramekin and pierce egg yolk through with a wooden skewer. Cover loosely with microwave-safe plastic wrap. Return ramekins to microwave and arrange in a circle. Cook for 1 1/2 minutes on MEDIUM-HIGH (70%), until egg whites are opaque and egg yolks are soft-set. Set aside and let stand with plastic wrap until ready to serve

For the Hollandaise Sauce: 

Step 1.

Cut butter into 1-2cm pieces and place it in a small microwave-safe glass bowl. Cook for 50 seconds on HIGH (100%), until just melted, stirring once or twice during cooking. Set aside.

Step 2.