Meals and Courses

  • 50 g (2 oz) ready-made hollandaise sauce
  • 1 teaspoon Dijon mustard
  • 2 slices of serrano ham
  • 2 English muffins, split and toasted
  • 25 g (1 oz) butter, softened
  • 4 quails' eggs
  • watercress or lambs' lettuce, to serve

Mix the hollandaise sauce with the mustard and set aside. Heat a small frying pan until hot, add the ham and dry-fry for 2 minutes on each side until crispy. Meanwhile, spread the muffins with some of the butter and keep warm.

Brush a nonstick frying pan with the remaining butter and place over a moderate heat until hot. Break in the eggs and cook for 2 minutes.

Divide the muffin halves between 2 plates, arrange the eggs on top and spoon over the sauce. Serve immediately with the crisp ham and salad leaves.

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