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Wednesday, May 18, 2016

Eggs Benedict

How to make Eggs Benedict Recipe - preparation 15 minutes cooking time 10 minutes Serves 4

2 muffins
4 medium (US large) eggs
1 tsp vinegar
150ml/¼ pint/scant ⅔ cup hollandaise sauce
4 thin slices lean ham or crisp cooked bacon
fresh parsley sprigs to garnish

1 Split the muffins in half and toast lightly on both sides.

2 Poach the eggs by lowering them carefully into a pan of simmering water to which you have added a spoonful of vinegar. Cook gently until the whites are set but the yolks are still runny. Remove them carefully with a slotted spoon on to a sheet of kitchen paper to drain.

3 Gently warm the hollandaise sauce in a small pan.

4 Top each muffin half with a folded slice of ham or bacon, then with a poached egg. Spoon the hollandaise sauce over the top.

5 Garnish each egg with a sprig of parsley and serve.
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