Meals and Courses

Eggs Benedict with Hollandaise

prep 10 mins cook 5 mins
  • 2 large eggs
  • 1 English muffin, halved horizontally and toasted
  • a little butter
  • 4 slices of Parma ham
  • salt and black pepper
  • 1 large egg yolk
  • 1 teaspoon lemon juice
  • 1 teaspoon white wine vinegar
  • 50 g (2 oz) butter

Make the hollandaise sauce. Put the egg yolk into the small bowl of a food processor or a blender and season well with salt and pepper. Heat the lemon juice and vinegar in a small pan until just boiling. Switch on the processor and gradually add the vinegar mixture in a steady stream. Melt the butter in the pan and, with the processor switched on again, add this in a steady stream to give a smooth sauce.

Bring a large frying pan of water to the boil, then turn down the heat to a bare simmer. Break the eggs into the water and allow to cook very gently for 2 minutes. Remove from the pan with a slotted spoon.

Butter the muffins and top with the ham, a poached egg and a generous dollop of the sauce.

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