Eggs Benedict

Can there be anybody who doesn't drool at the thought of Eggs Benedict?

Soft, squidgy, lightly toasted bread, really crisp bacon and perfectly poached eggs which, when the yolks burst, drift into a cloud of buttery hollandaise sauce. It's certainly one of the world's greatest recipes. Although originally it was meant to be served at breakfast or brunch (and still can be), I think it makes a great first course, particularly in winter. A light version of this can be made using Foaming Hollandaise which also has the advantage that it can be prepared ahead.

The Delia Online Cookery School: You can watch how to make this recipe in our video, just click the image to play

This recipe is from Delia's Complete How to Cook. Serves 3 for brunch or 6 as a starter

method
Ingredients

Method

Make the Hollandaise Sauce. See recipe below.

Poach the eggs. 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.

You can also watch how poach eggs in our Online Cookery School Video, just click the image to play.