Eggs Benedict Cupcake with Hollandaise Sauce Icing Ingredients: English muffin. 1 slice of ham. 1 eg

Eggs Benedict Cupcake with Hollandaise Sauce Icing Ingredients: English muffin. 1 slice of ham. 1 egg. 125g butter. 2 egg yolks. ½ tsp white wine vinegar or tarragon vinegar. pinch salt. splash ice cold water. lemon juice. cayenne pepper. Method: Carve the muffin into a cup shape, taking care when carving the hollow to not puncture the side. Carefully lay the ham inside the muffin to form a cup. Crack the egg into the ham. Cook for 20 minutes at 200°C Melt 125g butter in a saucepan and skim any white solids from surface. Keep the butter warm. Put 2 egg yolks, ½ tsp tarragon vinegar or white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes. Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water). Season with a squeeze of lemon juice and a little cayenne pepper.  Carefully spoon the sauce over the top of the cupcake. -- source link

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