Eggs Benedict

I enjoyed  learning  new skills while making the eggs Benedict. For example we were shown how to do the whirlpool effect, which is where you have a pot of  simmering water with  a little bit of vinegar. I got a spoon and sired it around the edges of the pot until it had a little whirl pool in the centre, once you got the whirlpool you poured your egg into the centre and let it sit in the water for 3 minutes. Next time if i was to make this i would put a little less vinegar into the water so i didn't get such a strong taste in the egg. 

Over all i was happy with the out come of my eggs.

Here is the recipe we used: 

Eggs Benedict Ingredients: 3 tbsp white wine vinegar 4 large free range eggs 2 toasting muffins 1 batch hot hollandaise sauce (see 'Goes well with' below) 4 slices Parma ham (or Serrano or Bayonne)

Directions Bring a deep saucepan of water to the boil (at least 2 litres) and add 3 tbsp white wine vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.  Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon. Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once.