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Eggs Benedict


 
 
 Eggs Benedict

  Serves 3 for brunch or 6 as a starter

Ingredients
 1 quantity Hollandaise Sauce (see link at end of recipe)
 6 large, very fresh eggs
 12 thin slices smoked ham (Austrian Smoked Mountain Ham works well)
 3 English muffins, split in half horizontally
 a little butter
 Pre-heat the grill to its highest setting.
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Recipe adapted from Delia's Complete How to Cook

Method

Make the Hollandaise Sauce. See recipe below

Poach the eggs. See recipe below

Place the split muffins on a baking tray and lightly toast the split muffins on both sides.

Now butter the cut side of the muffins and top each half with a couple for folded slice of ham. Pop them under the grill to warm the ham then put them onto warm serving plates.

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

Serve straight away.

 

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Hollandaise and Foaming Hollandaise 

Hollandaise and Foaming Hollandaise

Hollandaise is one of the greatest classic French sauces, plus Delia's version of Foaming Hollandaise

 
 
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Poached Eggs

The key to success here is freshness. So remember the horizontal position in a glass and the plump yolk with its inner gelatinous circle of white

 
 

 

 




 
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