Eggs Benedict

By kenzofish

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Rate this recipe 3.3/5 (72 Votes)

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Ingredients

3 tbsp white wine vinegar
4 large free range eggs
2 toasting muffins
1 batch hot hollandaise sauce (see 'Goes well with' below)
4 slices Parma ham (or Serrano or Bayonne or Salmon)

Details

Level of difficulty Easy
Cost Average budget

Preparation

Step 1

Bring a deep saucepan of water to the boil (at least 2 litres) and add the vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.

Step 2

Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.

Step 3

Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once.