Eggs Benedict

Eggs Benedict

Ingredients for a simlpe great easy recipe

• 6 large, very fresh eggs.

• 12 slices of good quality honey roast ham,finely sliced.

• 4 English muffins, split in half horizontally.

• a little butter for the muffins.

Preparation/ directions for this super tasty light meal recipe

1. Poach the eggs using a poaching pan with hot water.

2. Without a poaching unit pan crack each egg into a separate ramekin, carefully slide each egg from each ramekin into simmering pan of water at least 10 cm deep and poach each egg for 3 minutes only.

3. When the ham is cooked crispy, keep on a warm plate

4. Split muffins and toast untill golden on both sides.

5. Now butter the muffins and place them on the baking tray, then top each with equal slices of almost crispy ham.

6. Put a poached egg on top of each half of muffin and then spoon over the hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg).

7. Now flash under the grill for just 25-30 seconds the Eggs Benedict, as close to the heat as possible, constanly watch - they need to be tinged golden and no more

8 This should just put a golden glaze on the surface of the hollandaise sauce.

9. Serve straight away on hot plates.

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