Saturday, 7 May 2011

The BEST Eggs Benedict

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.

Cooks Tips

v  The Hollandaise can be prepared prior to poaching the eggs and warmed before serving.


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