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Eggs Benedict

 Eggs Benedict

  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
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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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Related recipes

Hollandaise and Foaming Hollandaise 

Hollandaise and Foaming Hollandaise

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

Poached Eggs 

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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