Just the perfect mix of impressive and easy. Once you’ve got your hollandaise and poached egg trekkers sorted, this is a really nice variation for any day of the week.
PrintDevilled Eggs Benedict
- Author: Fallow
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients
Units
Scale
- 150g unsalted butter
- 3 egg yolks
- Pinch salt
- 2 tsp white wine vinegar
- 1 tsp paprika
- Squeeze of fresh lemon juice
- 1–2tsp sriracha
- Dash of Worcestershire sauce (up to 1 tsp)
- 2 tsp grated horseradish
- Black pepper
- More grated horseradish to garnish
Instructions
- Make a Bain Marie by placing a large metal bowl over a smaller pan of simmering water, ensuring the bottom of the bowl does not touch the water.
- Melt the butter gently in a separate small pan.
- Place the egg yolks, a pinch of salt and the vinegar into the bowl and start whisking rapidly, don’t stop until they become lighter in colour and fluffy in texture.
- Very slowly start drizzling in the butter a little at a time, incorporating each addition with the whisk before adding any more. If the sauce becomes too thick or looks like its splitting, you can remove from the heat and whisk in a little of the water from the Bain Marie
- Once all the butter is in, stir in the paprika, lemon juice, sriracha, Worcestershire 2 tsp of freshly grated horseradish and check for seasoning.
- Serve with poached eggs on toast smeared with English mustard and topped with a grating of fresh horseradish.