Ham hock egg benedict
Photo by Babiche Martens
A flavoursome ham hock with spinach and a perfectly poached egg is my ideal breakfast, especially when ravenous after a morning of exercise. You can buy the bearnaise sauce, but home-made is next-level delicious, so try not to take the shortcut. If you don’t rush the process, you’ll definitely impress your grateful dining companions.
For the ham
For the bearnaise sauce
|2 Tbsp||White vinegar|
|2 Tbsp||Lemon juice|
|½ tsp||Dijon mustard|
- Firstly, cook the ham hock. Place it into a large pot. Cover with water, add the onion and bring to a simmer. Cook for 1½-2 hours or until the meat starts falling from the bone. Remove and shred the meat.
- To make the bearnaise sauce, in a small pot place the vinegar, lemon juice and peppercorns. Bring to a simmer and let it reduce by half, then strain.
- Place the egg yolks into a small bowl over gently simmering water. Whisk in the mustard and slowly add the butter a little at a time, allowing it to thicken, then add a bit more. Once it is all added, remove from the heat and whisk through the vinegar reduction.
- To serve, toast the bread, wilt the spinach, poach the eggs and assemble with shredded ham and a spoonful of sauce. Serve hot.
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