Stornoway Benedict

I've always loved Eggs Benedict, if you haven't tried it i seriously recommend! This recipe adds a scottish twist by including a slice of Stornoway black pudding between the ham and poached egg. This adds a fantastic peppery feature to the dish and complements the smooth sauce and salty ham. Any Hollandaise sauce recipe will do but i'll include the one i used.

Ingredients (per person):

Half an english muffin for toasting

Slice of black pudding

1 large egg

slice of ham/bacon/parma ham

light dusting of paprika.

Sauce:

2 Tbsp white wine vinegar

2 Tbsp water

6 Peppercorns

1 Bayleaf

125g unsalted butter

2 Egg yolks

Squeeze of lemon

Salt and pepper to taste

The main effort in this dish is in the making of the sauce. Add the white wine vinegar, water, peppercorns and bayleaf to a pan and reduce to approx 1 tbsp. While that is simmering away, separate 2 eggs and keep the yolks in a bowl. When your reduction is complete, strain into the egg yolks and whisk lightly. Place the bowl onto a pan of simmering water and add the butter a knob at a time lightly whisking as you go until melted. As this is happening, pop your muffin in the toaster, pop your egg in to poach and fry the black pudding for 2 mins either side. Remove your sauce from the heat, add a squeeze of lemon and season to taste.

When everything is ready, place the Muffin down first and stack the ham, black pudding and egg on top. Drizzle the hollandaise sauce over it and garnish with a light dusting of paprika. serve immediately!

This is great as a breakfast/brunch the morning after the night before or as a starter when friends are round. Hope you enjoy, Craig