Classic Eggs Benedict
If you're looking for an indulgent breakfast, Eggs Benedict is a delicious option that's sure to satisfy your taste buds. A decadent combination of Australian ham, poached egg, and hollandaise sauce served atop a toasted English muffin.
15 mins
Capable Cooks
6
What you’ll need
INGREDIENTS
- 300g SunPork Fresh Foods Leg Ham, sliced
- 6 English muffins, toasted, buttered
- 6 eggs
- 1 Tbsp. white vinegar
- 250g butter
- 1 Tbsp. lemon juice
- 1 tsp. Dijon mustard
- Spinach/water cress, to serve
How to make it
- To make hollandaise, chop butter into cubes and bring to room temp. In a heatproof bowl over a simmering saucepan, whisk 3 egg yolks, lemon juice and mustard until smooth. Slowly add butter, one cube at a time ensuring each cube is incorporated before adding more.
- To poach eggs, bring a saucepan of water to the boil, add vinegar, then carefully crack eggs into the water. Simmer for approx. 2-3 mins.
- Remove eggs and place on paper towel.
- Assemble benedict by placing a toasted muffin onto each plate, followed by spinach, ham slices and poached egg. Cover with hollandaise and sprinkle with paprika, salt and pepper.
- Serve and enjoy!
