Recipe – Eggs Benedict

I absolutely love this breakfast, the ham, the eggs, the hollandaise, it’s a perfect combination and here’s my take.

To serve two, you will need:

  • 2 English muffins (shop bought or make your own using my English Muffin recipe here)
  • 7 eggs (as fresh as possible)
  • 120g unsalted butter, plus extra for buttering the muffins
  • 1 lemon
  • Half a teaspoon salt
  • 4 thin slices of Wiltshire cured ham
  • A few leaves of flat leaf parsley

First, make the hollandaise in a blender. Melt the butter in the microwave. Separate 3 of the eggs and place the yolks in the blender with the salt and the juice from half the lemon.

Blitz on a high speed until the egg goes pale, this may take only half a minute. Turn the speed down to minimum.

Slowly drizzle in the melted butter and as soon as you have added it all, turn off the blender and pour the sauce into a small jug with a spout. Put to one side in a warm area, like next to the hob.

Boil a large pan of water. It should be around 6cm deep. Turn the heat down so it stops simmering but you get bubbles on the base.

Crack an egg into a small round bowl and pour it down the side on the pan into the water. Repeat with the rest of the eggs. Set a timer for three minutes.

Cut the muffins in half and pop in the toaster.

Put the ham in a bowl and microwave for 40 seconds.

When the muffins are toasted, butter them and put in pairs on two plates. Add a slice of the ham to each one, ruffled on top.

When the eggs are done, use a slotted spoon to place each one straight from the pan onto the muffins.

Drizzle over the hollandaise and place a few leaves of parsley on top of each egg.

Serve immediately.

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