Eggs benedict

Babiche Martens

It's a real treat at cafes to order decadent eggs benedict - the wicked bearnaise sauce certainly sets you up for a day of activity - so why not impress your guests by making it at home? The secret to the sauce is in the reduction, and the intense flavour mixed with the fresh herbs is delicious. It's up to you what you serve under the eggs. A spring treat has to be asparagus, but salmon, spinach and bacon are also popular choices. And remember when you're making the sauce, don't throw away the egg whites. They can be frozen to use in meringues, a pavlova or to make biscuits.

Bearnaise sauce

2 Tbsp	White vinegar
2 Tbsp	Lemon juice
6	Peppercorns
1	Bay leaf
2	Egg yolks
150 g	Butter, softened
1 Tbsp	Fresh herbs, use tarragon, dill and chives, chopped

To serve

1 bunch	Asparagus, cooked
4	Bagels, toasted (Main)
4	Eggs, use up to 8, poached (Main)
4 servings	Salmon, optional

Directions

1. To make the bearnaise, in a small pot combine vinegar, lemon, peppercorns and bay leaf. Bring to a simmer until it reduces by half. Strain.
2. Place egg yolks and whisk in the strained liquid in a small bowl. Place bowl over simmering water. Add butter a teaspoon at a time. Whisk until it is starting to thicken, then add next bit of butter. Continue until all the butter is added. If you think it is getting too hot, remove from heat momentarily then continue to add the butter.
3. Just before serving stir through the herbs. If you like it with a little more sharpness add an extra squeeze of lemon.
4. Toast bagels and poach eggs in a pot with a little vinegar to help them set.
5. Serve straight to a plate while hot with asparagus and a large spoon of bearnaise.