Brunch is a minefield for the dairy-free. Everything on the menu sounds delicious, but the granola is smothered in yogurt, the pancakes are full of milk and as for the eggs benedict – there’s a lake of clarified butter in the hollandaise. I was initially nervous about making this butterific dish dairy-free, but was delighted with the results I got with sunflower spread. It tastes absolutely as good as the real thing …
(Serves 2)
2 English muffins, split in half
4 eggs
4 slices good-quality ham, such as Yorkshire
For the sort-of hollandaise
2 egg yolks
1 tbsp white wine vinegar
120g dairy-free sunflower spread, melted
1 tsp lemon juice
Small bunch of tarragon, leaves only, finely chopped
Sea salt and freshly ground black pepper
For the sort-of hollandaise, place a heatproof bowl over a pan of gently simmering water set over a low heat, making sure the bowl doesn’t touch the water. Add the egg yolks and vinegar to the bowl and whisk constantly until thickened. Slowly pour in the melted spread, whisking continuously.
If the sauce looks as if it’s about to curdle, remove the bowl from the heat for a minute and keep whisking, before returning to the pan. When the sauce is thickened and glossy, remove from the heat, whisk in the lemon juice and season to taste. Whisk in the tarragon leaves and cover with a tea towel to keep warm.
Meanwhile, toast the muffin halves (it definitely helps to put your breakfasting companion to work here – that way they can assemble the rest of the dish while you stand guard whisking the hollandaise) and poach the eggs.
There’s the proper way to make poached eggs, and the cheat’s way. Here are both:
Proper way: First, use a very fresh egg. Then take a tip from food writer Felicity Cloake and break the egg into a small jug, and add a drop of white wine vinegar. Bring a saucepan of water to the boil, then whisk the water vigorously to create a whirlpool effect. Stop whisking, then immediately and carefully pour the egg into the centre of the whirlpool. Reduce the heat slightly and simmer for 3 minutes.
Cheat’s way: Line a ramekin with a square of clingfilm about the size of a piece of kitchen paper. Grease with a little oil using your fingertip, then break an egg into it. Gather up the sides and twist the top to secure. Repeat for as many eggs as you need. Lower these carefully into a pan of simmering water and poach for 4 minutes.
Place two toasted muffin halves on each plate. Spread a little hollandaise on each, then top with a folded slice of the ham, then a poached egg. Drizzle the hollandaise on top and serve.