Serves 3 for brunch or 6 as a starter
|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.|
|Oven temperatures and Conversions|
|Click here for information|
Recipe adapted from Delia's Complete How to Cook
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 is one of the greatest classic French sauces, plus Delia's version of Foaming Hollandaise
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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