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Eggs Benedict with Pork Rillettes

Eggs Benedict with Pork Rillettes

Sure, you could buy mum a box of chocolates and a bunch of flowers for Mother’s Day but if you really want to nab that spot as favourite child, you need to make her Eggs Benedict with Pork Rillettes. We’ll coach you through poaching eggs and the rest is basically just assembly. You got this!

• 200g unsalted butter
• 2 egg yolks
• 2 tablespoons white wine vinegar + ½ cup extra for poaching
• juice from half a lemon
• salt and freshly cracked black pepper, to taste
• 2 fresh, free-range eggs
• 1 English muffin halved, toasted, buttered
• City Larder Free Range Pork Rillettes (20-30min at room temp)
• parsley, finely chopped to garnish

1. Gently melt butter and put to one side.
2. In a bowl, whisk egg yolks with white wine vinegar then place bowl over a pot of boiling water and continue to whisk vigorously for a minute or two until the colour turns slightly pale. Gradually add in melted butter, avoiding the milk solids which will have settled at the bottom. Once the sauce has thickened slightly and become glossy, season with the juice from half a lemon, freshly cracked pepper and salt.
3. Crack each egg into a small bowl. Half fill a medium-sized pan with water and bring it to boil. Stir in cider vinegar then whisk vigorously to create a whirlpool into which you lower each egg. Turn the heat down low, and cook for three minutes or until the whites turn opaque. Once cooked, carefully lift eggs out with a slotted spoon and drain on kitchen towel.
4. While eggs are poaching, place toasted, buttered muffins on serving plates. Spoon a generous portion of rillettes onto the muffin halves. Gently place cooked egg on top of rillettes then spoon hollandaise over each egg, season with salt and pepper, garnish with finely chopped tarragon and serve immediately.

• Keep egg whites covered in the fridge for a couple of days or freeze (labelled) in ice cube trays or bags for meringues, mousses, whisky sours.
• Fresh is best. As eggs age, they start to break down, making it more difficult to achieve a tighter, neater poached egg. How old are your eggs? Fresh eggs sink. Any egg that floats should not be eaten.

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