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EGGS BENEDICT
Prep/Cooking Time: 30-45 Minutes
Printable Version
Ingredients
- 440g Black forest ham
- 4 English muffins
- 8 Free range eggs
- 20ml White wine vinegar
- 80g Butter
- 10g Chives
- 250g Hollandaise sauce
Instructions
- Take the English muffins and cut in half through the middle
- Butter the muffin on the cut side and reserve till needed
- Take the ham and cut thinly on a slicing machine
- Take the chives and chop as finely as possible
To serve
- Toast the muffins under the grill or cook on the griddle
- Whilst the muffin is toasting poach the eggs in the vinegared boiling water
- Once toasted top the muffins with the sliced ham and place in the oven to warm through
- Once the ham is warm place the muffins on the serving plate
- By now the eggs will be soft poached, remove from the water and dry on a cloth
- Once dry place the poached eggs on the ham
- Spoon over the Hollandaise sauce and sprinkle with the chopped chives
