Food for Friends
- Festive Eggs Bendict
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With Ruby and Ben. December 2012.
Per person: 2 eggs (poached), 4 thin slices
of triple smoked gammon ham, 2 crumpets (toasted).
For the sauce: 600ml whole milk, 50 grams unsalted
butter, 40g plain flour, teaspoon English mustard. (This
quantity should make about 750ml which will do for about 4
1. Gently melt the butter in a pan, sprinkle in the flour,
stirring with a wooden spoon to make a roux. Remove the
pan off the heat and add a small amount of milk. Return to
the heat and beat the milk into the roux until it is
completely smooth. Do
this in three or four stages, each time removing from the
heat to add the milk.
2. Once the roux has dissolved into a smooth milky paste,
add the remainder of the milk, bring the mixture back up
to a simmer, stirring all the time to stop any lumps
forming. Once the mixture looks as if it won't thicken any
more, simmer gently 5 minutes, stirring regularly, until
it looks really glossy. Add
the mustard and season with salt and freshly ground black
3. While the sauce is being made, toast the crumpets and
poach the eggs. When the sauce is ready, put the 2 slices
of ham onto each of the crumpets. Pop one of the eggs on
top of ham and then pour sauce over each.
Strangely enough this also always seems to taste better
when served with Champagne.