The BEST Eggs Benedict
This has to be the one of my favourite breakfast dishes!
Serves 4 halves
Prep time: 5-10 minutes
Cooking time: 15 minutes
3 tbsp white wine vinegar
4 large free range eggs
2 english muffins
1 batch of hot hollandaise sauce (see recipe for the BEST Hollandaise Sauce)
4 slices of Parma ham or Serrano Ham
1. Bring a deep sauce pan of water to the boil and add the vinegar. Break the eggs into 4 separate ramekins. Split the muffins and toast and place on warm plates.
2. Swirl the water in the pan and slide in the egg. It will produce a neat round shape. Cook for 2-3 minutes and then remove with a slotted spoon.
3. Repeat this with the other eggs one at a time, re-swirling the water as you slide in the eggs.
4. Spread some of the hollandaise sauce on the muffin, scrunch a slice of ham on top then top with an egg. Spoon over the hollandaise and serve at once.
v The Hollandaise can be prepared prior to poaching the eggs and warmed before serving.