The BEST Eggs Benedict

This has to be the one of my favourite breakfast dishes! 

Serves 4 halves

Prep time: 5-10 minutes

Cooking time: 15 minutes
Ingredients

3 tbsp white wine vinegar

4 large free range eggs

2 english muffins

1 batch of hot hollandaise sauce (see recipe for the BEST Hollandaise Sauce)

4 slices of Parma ham or Serrano Ham

Method

1.  Bring a deep sauce pan of water to the boil and add the vinegar.  Break the eggs into 4 separate ramekins.  Split the muffins and toast and place on warm plates.

2.  Swirl the water in the pan and slide in the egg.  It will produce a neat round shape.  Cook for 2-3 minutes and then remove with a slotted spoon.

3.  Repeat this with the other eggs one at a time, re-swirling the water as you slide in the eggs. 

4.  Spread some of the hollandaise sauce on the muffin, scrunch a slice of ham on top then top with an egg.  Spoon over the hollandaise and serve at once.

Cooks Tips

v  The Hollandaise can be prepared prior to poaching the eggs and warmed before serving.