Eggs Benedict

Instructions

1. Cut and split the Burger Bun horizontally separating out the lower, thicker flat bottom from its semi-circular dome-like top portion. We do NOT need the semi-circular bun top for this recipe. Keep them away for using as breadcrumbs or making some crotons for soups, etc.
2. To poach the eggs, fill half of a deep saucepan with water and bring to boil and lower the flame to a medium. Add the vinegar to it. Break the egg first into a small bowl. Take the bowl close to the water and release it gently and carefully into the deep saucepan. Cook for 3 – 4 mins or till the whites are just set and the yolks are still runny. Remove with the help of slotted spoon and repeat with the other eggs, sliding them gently in, each time.
3. To make the Hollandaise Sauce, heat the butter and melt it completely. The butter should be really hot, but take care not to over- heat and burn it. In a separate bowl beat the yolks and the heavy cream. Now steadily add the hot, melted butter little by little, whisking the yolks and incorporating the butter constantly. The heat of the butter will cook the yolks and slowly thicken it as well. Stop once it reaches the desired thickness and add the lime juice, mustard, salt and pepper.
4. To Assemble :- Toast the English muffin, here it is the lowers of the Burger Buns, to a light crispy and brown. Top each of the toasted sides with the chicken ham or salami, then with the poached egg and a generous helping of the Hollandaise Sause. Garnish with some finely chopped fresh parsley and a sprinkle of red chilli flakes.