Eggs Bennett & Dunn

Recipe By: Rory Bunting

Location: The Oak Wigmore


Ingredients for the sauce

½ a shallot finely diced

A pinch of dry tarragon

50ml white wine vinegar 

A small pinch of chilli flakes

3 egg yolks

50-100ml of rape seed oil

Small handful of chopped chives


1/3 fill a pan of water adding salt to reduce the boiling temperature at the same time prepare your toast, fill and boil the kettle. Place a large metal or ceramic bowl into the pan creating a Baine Marie and into this bowl add the vinegar shallot tarragon and chilli flakes. 

Bring the water to the boil and reduce the liquid by 4/5 turn the water to the lowest setting on your range and remove the bowl from the heat. After 30 seconds to a minute depending on the thickness of the bowl add the egg yolks and be prepared to whisk. 

Whilst constantly whisking the egg yolks return the bowl to the Baine Marie and start to add the oil making sure it has emulsified into the yolks before adding more. 

Once all of the oil has been emulsified thickening to your taste add the chives and remove the bowl placing somewhere warm, fill the pan with the boiling water from the kettle and bring the pan to a rapid boil. 

Crack your eggs into some tea cups and begin to stir the water steadily increasing your pace until a vortex appears in the centre of the pan, at this point add the eggs and immediately turn off the heat and cover the pan, wait 2-3 minutes depending on how you feel about a runny egg and plate up coating the eggs with the piquant sauce.

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