Eggs Benedict with Gin Hollandaise

Classic hollandaise is made with butter, egg yolks and lemon juice. Here, we add Batts Hill Surrey Dry Gin to the rich sauce, delicious spooned over perfectly poached eggs and a toasted bagel or English muffin. A lovely weekend brunch, no need to spend hours in the kitchen.

Ingredients

• 40ml Batts Hill Surrey Dry Gin
• 2 large egg yolks
• 1 tsp Dijon mustard
• 20ml lemon juice
• 120g butter
• Fresh ground salt and black pepper
• A pinch of cayenne pepper
• 2 tbsp extra virgin olive oil
• 4-8 eggs, for poaching
• Bagels or English muffins

Method

• Whisk together the gin, egg yolks, lemon juice and cayenne pepper in a mixing bowl.
• Bring the butter to a gentle simmer on the hob, then carefully pour it into the mixing bowl in a steady stream, whisking until the sauce thickens.
• Cover the sauce with cling film to keep it warm and prevent a skin forming.
• Bring a large, deep skillet of water to a simmer.
• Crack the eggs into the skillet and simmer over moderately low heat until the whites are set and the yolks are still runny, about 4 minutes. Transfer to a plate with a slotted spoon and blot dry.
• Arrange the bagel or muffin halves on plates, season lightly with salt and pepper, and top with the poached eggs.
• Spoon the gin hollandaise on top and serve right away.

Love this sauce? It's just as good spooned over our Salmon with Gin Hollandaise.