zoom

Share this recipe

  • Save to your scrapbook
  • 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

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Delia's Eggs Benedict

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 6 as a starter or 3 for brunch

    Ingredients

    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

    Method

    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.

    Your recipe note

    Edit your recipe note


    Recipe adapted from Delia’s Complete How to Cook published by
    BBC Books 2009 © Delia Smith 2013

    To watch this recipe video, click here


    For more information about Delia's online cookery school go to www.deliaonline.com 

    Comments

    Average user rating

    0 stars

    Glossary