The Wolseley
In the 1920s, Wolseley Motors commissioned
a showroom on London’s Piccadilly. Sadly, Wolseley cars did not sell well
enough and in 1926 the company went bankrupt. Barclays Bank acquired the
building, staying until 1998. In 2003 Chris Corbin and Jeremy King took over,
and it then became The Wolseley as we know and love it.
Eggs Nenedict
Eggs Benedict
Hands-on time 30min. Cooking time about
15min. Serves 4
·
4 medium eggs
·
4 muffins
·
Butter, to spread
·
4 ham slices
·
1tsp freshly chooped chives, optional
·
Pinch of cayenne pepper, optional
For the hollandaise sauce
·
4 tbsp white wine vinagar
·
2 shallots, roughly chopped
·
10 peppercorns
·
175g (6oz) butter, cubed
·
3 medium egg yolks
·
Lemon juice, to taste
1. Start by making the Hollandaise. Put the vinegar, shallots and
peppercorns into a small pan; bring to the boil. Continue to bubble until
reduced by about two-thirds. Strain into a medium heatproof bowl.
2. Put a medium pan of water on to boil (for the poached eggs). Next,
clarify the butter by melting in a separate pan, then take off heat. Use a
metal spoon to skim off the surface scum. Leave butter to settle in the pan.
3. Set the vinegar bowl over the pan of simmering water (not touching
the water). Add the egg yolks; whisk until mixture forms a smooth, thick mass.
Take the bowl off the heat; gradually whisk in the clear butter (leave the
milky solids behind in the pan) to make a thick and glossy sauce. Adjust the
seasoning with lemon juice and salt and pepper. Cover with clingfilm; rest in a
separate pan of just-warm water.
4. Now poach the eggs. Crack an egg into a small cup; add it to the
simmering water. Quickly repaet with remaining eggs (adding to the same pan).
Simmer for 2-3min or untik white is set but yolk is still soft (test by
carefully lifting egg out with a slotted spoon and pushing gently with your
finger).
5. While the eggs are poaching, remove and discard a thin slice from
the top of each muffin. Toast muffins, then spread cut side with butter and lay
a piece of ham on each. Press a spoon into the middle to create a dip for the
egg and put a muffin on each plate.
6. Lift the eggs out of the water with a slotted spoon, dry with
kitchen paper and place in the prepared hollows. Spoon over the hollandaise
sauce and sprinkle with chives and cayenne, if you like. Serve immediately
Lift the eggs out of the water with a
slotted spoon, dry with kitchen paper and place in the prepared hollows
Per
serving
752cals, 60g (31g saturates), 35g carbs (3g
total sugars)
GH
verdict
Breakfasts don’t come much butter than
this.
