Save to your scrapbook
Delia's Eggs Benedict
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 6 as a starter or 3 for brunch
1 quantity foaming hollandaise sauce
6 large, very fresh eggs
12 thin slices smoked ham (Austrian Smoked Mountain Ham works well)
3 English muffins
A little butter
Pre-heat the grill to its highest setting
Make the Hollandaise Sauce.
Poach the eggs.
Place the split muffins on a baking tray and lightly toast the split muffins on both sides.
Now butter the cut side of the muffins and top each half with a couple of folded slices of ham. Pop them under the grill to warm the ham then put them onto warm serving plates. Put a poached egg on top of each muffin half, add a little seasoning and then spoon over the foaming hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg).
Serve straight away.
This recipe was first published in August 2013.