Recipe: Holiday Ham Eggs Benedict

Ingredients:

3 tbsp white vinegar
4 whole eggs
4 pcs large pandesal
4 tbp butter
4 slices Holiday whole meat ham
4 slices Danes Cheese ball

Hollandaise sauce:
1 tbsp black peppercorn
bunch tarragon
3 large egg yolks
200 ml melted and unsalted butter
lemon juice
salt and pepper to taste
paprika
parsley

Procedure:

1. To make hollandaise: Boil the vinegar together with peppercorns and tarragon, reduce by half. Strain and reserve.
2. Boil a large pan of water, then reduce to a simmer. Using a large balloon whisk, beat together the yolks and 2 tsp of the reduced wine vinegar in a heatproof bowl that fits snugly over the pan.
3. Beat vigorously until the mixture forms a foam.
4. Whisk in a small ladle of the warmed butter a little at a time, then warm the bowl over a gentle heat to cook a little more. Remove from the heat again and whisk in another ladle of butter. Repeat until all the butter is incorporated and you have a texture as thick as mayonnaise.
5. Finally, whisk in lemon juice, salt and pepper to taste plus a little warm water from the pan if the mixture is too thick.
6. Bring a deep saucepan of water to a boil (at least 2 liters) and add the vinegar. Break the eggs into 4 separate cups.
7. Swirl the vinegared water briskly to form a vortex and add 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.
8. Repeat with the other eggs, one at a time.
9. Split the pandesal, spread butter, toast them and set aside.
10. Spread hollandaise sauce on each muffin, add a slice of Holiday Whole Meat Ham and Danes Cheese Ball, then top with an egg. Spoon over the remaining hollandaise and serve at once.