Ham Hock Benedict

Ingredients

150 grams cooked and shredded ham hock

4 free range eggs

150 grams melted unsalted butter

50 grams asparagus spears, blanched for 4 minutes

¼ cup of distilled vinegar

2 cups of water

2 tablespoons of tarragon vinegar and white wine reduction

Salt and pepper to taste 2 slices of grilled sourdough, or gluten free bread

Preparation

Add the 2 cups of water into a medium saucepan and bring to boil, then add the distilled vinegar.

Using a large tablespoon, spin the boiling water in a circular motion then break 2 eggs into 2 small cups ensuring you keep the yolks intact. Gently pour the eggs into the boiling water and spin the water once.

Poach for about 4 mins on high heat, remove eggs from the water and place on a cloth.

Hollandaise
Break 2 eggs into a bowl and separate whites and yolks into 2 bowls, set the whites aside.

Add the tarragon vinegar into the bowl with yolks and place the bowl into a bain-marie on medium to high heat. Whisk egg yolks and vinegar for 30 seconds, then add in the warm butter gently (about 4 tablespoons). Should it look like the mix is going to split, add a tablespoon of warm water.

Add in the rest of the butter and reduce the heat. Set aside and adjust seasoning to your taste (salt and pepper).

In your second bowl, whisk the egg whites to a peak. Fold the egg whites into the hollandaise one spoon at a time.

Assemble the dish
On a warm plate, place the warm sourdough toast. The warm asparagus goes on top of the bread, then the warm ham hock, then the poached eggs. Finally top it up with a generous amount of hollandaise. Sprinkle some paprika on top for colour.