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    Chorizo eggs benedict

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    Chorizo eggs benedict

    • Cooking time: 15 minutes

    Serves: 4


    4 White butter muffins

    3 slices of Spanish Chorizo

    8 Medium British Blacktail free range eggs

    2 packs of Hollandaise sauce


    1. Halve four muffins and place under a hot grill for 2-3 minutes, until lightly toasted. Lay 3 slices of chorizo over each muffin half and grill again for 1 minute.
    2. Meanwhile, poach 8 eggs in a pan of simmering water; drain on kitchen paper. Gently heat 2 packs hollandaise sauce in a pan for 1-2 minutes, whisking constantly until warm and smooth. Serve the eggs on the muffins, spooning over the sauce and grinding over a little black pepper

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