Eggs Benedict with Parma Ham

Serves: 2

You will need

4 eggs
Juice of half a lemon
1 teaspoon white wine vinegar
125g butter, plus extra for the muffins
Pinch salt
2 English muffins
4 slices Parma ham
Pinch black cracked pepper



Directions

1. To make the hollandaise sauce, in a bowl whisk 2 egg yolks, lemon juice and vinegar.

2. In a small saucepan, melt the butter on a gentle heat – the butter should foam as it burns off the water. As soon as the foaming starts to reduce. Pour it (in a slow trickle) into the egg mixture, whilst whisking. Continue whisking until the butter is fully combined. Add a pinch of salt to season.

3. Poach 2 eggs. A great trick, to hold the egg together when cooking, is to place the whole egg (shell on) in simmering water for 10 seconds, then place it in cold water until it’s cool enough to touch. Next, crack it open and place into simmering water and cook for 3 minutes. Add a few drops of vinegar to the water too.

4. To assemble, split and toast the English muffins, butter them and place on a plate. Arrange the ham on top followed by the poached eggs and a generous helping of hollandaise sauce. Top with a sprinkle of cracked black pepper.

Recipe courtesy of www.thehappyegg.co.uk 



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