Benedictine eggs with leeks
For the sauce:
- 2 egg yolks
- Juice of one orange
- 125 ml (1/2 cup) of cold butter, diced
- Salt and pepper
For the eggs and leeks preparation:
- 10 ml (2 teaspoons) white vinegar
- 2 to 4 eggs
- 30 ml (2 tablespoons) of olive oil
- 1 package of 250 g (4 tasses) of Les Cultures de chez nous sliced leeks
- 30 ml (2 tablespoons) of white wine
- 1 to 2 English muffins
- 4 slices Black Forest ham, or room-temperature smoked salmon
For the sauce:
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In the superior part of a bain-marie, beside heat, whisk egg yolks and orange juice. Set over simmering water but not boiling.
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Whisk until the preparation is hot and foamy. Add butter, one cube at a time. Whisk each time you add a cube until butter is melted. Season. Set sauce over warm water while cooking poached eggs.
For the eggs and leeks preparation:
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In a large casserole, simmer water with vinegar. Break eggs into cups. Slide 2 eggs at a time into the water and poach for 3 to 4 minutes, until desired cooking. The yolks should normally be liquid. Lay the poached eggs over paper towels. Repeat the same thing with the remaining eggs.
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Meanwhile, in a large pan, heat olive oil at high heat, brown leeks for one minute. Add white wine and reduce until almost dry. Set aside.
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Slice english muffins in two and set aside.
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Lay leeks mixture over demi english muffins, a ham slice or smoked salmon, then an egg. Keep warm in the oven for a few minutes, if needed.
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When serving, coat with Hollandaise sauce.
