Eggs Benedict

Prep: 10 mins

Cook: 10 mins

This recipe for eggs benedict is the perfect leisurely brunch for grown ups on a Sunday morning.

2 tsp white wine vinegar

2 free range eggs

For the Hollandaise

2 egg yolks

½ lemon, juice only

1 tbsp white wine vinegar

100g butter

2 English muffins, split and toasted

4 slices Parma ham

To make the eggs: add the vinegar to a small pan of just simmering water and swirl it rapidly. Crack the eggs carefully into the centre of the swirling vinegar. Put a lid on the saucepan and leave for 3 minutes until the whites become solid. Lift out with a slotted spoon and leave to drain on each plate.

For the Hollandaise: Place the egg yolks into a food processor with some salt and blend until well combined. In a saucepan, gently heat the lemon and vinegar together in a small pan and pour into the egg yolk mixture while continuing to blend.

On a gentle heat, melt the butter. Then slowly drizzle the butter into the egg mixture while still blending until it forms a creamy sauce. Place two slices of ham over each toasted muffin half and top with the poached eggs. Pour the hollandaise sauce over the eggs and serve.

Serves
2

Preparation Time
10 minutes

Cooking Time
10 minutes

Main ingredients
Eggs, Pork

Recipe Type
Easy Recipes, Entertaining, Quick Meals, Breakfast

Level of Difficulty
Easy