Eggs Benedict

Serving: 230 g

Ingredients

• english muffin60 g
• eggs100 g
• ham50 g
• butter20 g

Recipe steps

1. Toast the english muffin halves.
2. Poach the eggs in gently simmering water until the whites are set.
3. Warm the ham and make a quick hollandaise from egg yolk and melted butter.
4. Stack the ham and poached eggs on the muffin and spoon over the hollandaise.

Ask Rob to help me

← All recipes