Eggs benedict with Parma ham

6 servings Prep: 10 mins, Cooking: 12 mins

A delicious modern twist on the classic dish, Eggs Benedict. VIDEO on how to make Hollandaise sauce.

By Food24 October 07 2013
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (6)

1 Jug Of hollandaise Sauce
6 bread — English muffins
1/2 spinach
12 parma ham — slices
12 eggs
2 Tbs vinegar — white
Tap for ingredients
Tap for ingredients


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.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.