Eggs Benedict

All the work is in the hollandaise sauce, for which see recipes on the hollandaise page.

Eggs Benedict is a great two-person cooking experience as one person can make the hollandaise while the other cooks the eggs and assembles the meal. This helps ensure the sauce is ready just as the eggs are, enabling the perfect Eggs Benedict to be created.

Ingredients

4 eggs
2 "English" muffins, split
Ham (preferably off the bone)

Method

Poach the eggs. We like to use silicone "poaching pods" for ease of cooking and to keep the eggs in a nice "muffin" shape. Don't overcook them, they should be nice and runny.

While poaching the eggs, toast the English muffins and heat the ham (in the microwave on a low heat is good as it keeps the ham moist).

When the eggs are ready, place the ham on top of each half of the muffin, then an egg and finally top with the hollandaise sauce. At this point you may choose to add some cayenne pepper or parsley for a bit of colour and spice.

Serve quickly before the egg yolk hardens.