Eggs benedict with Parma ham
|1||Jug Of hollandaise Sauce|
|6||bread — English muffins|
|12||parma ham — slices|
|2 Tbs||vinegar — white|
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.
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.