Eggs benedict with Parma ham

Recipe from: October 2013
eggs benedict

Ingredients 6
Servings 6
Time 00:10

Ingredients

 

Method

00:12
 
Make the Hollandaise sauce.
Poach the eggs carefully in a pot of simmering water.
Make sure to add the vinegar as this holds the eggs together.
Cut the muffins in half lengthways and toast.
To assemble:
Place 2 muffin halves on a plate with a few spinach/greens leaves.
Fold the Parma ham on top and when the eggs are ready, place them on top.
Ladle over the silky Hollandaise, season and serve immediately.
See the VIDEO of the delicious dish.
 

 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.