zoom Mini eggs Benedict

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    Mini eggs Benedict

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    Mini eggs Benedict

    Serves: 6

    Ingredients

    12 thin slices of white flute bread
    Butter
    80g pack prosciutto 
    12 quail’s eggs
    5 tbsp Waitrose Hollandaise Sauce
    Freshly ground black pepper and chopped chives to serve

    Method

    1. Lightly toast and butter the flute bread (about 1cm wide). Scrunch a ½ slice prosciutto onto each. Bring a frying pan,
    half filled with water to the boil and turn off the heat. Break in the quail’s eggs, cover with a lid and leave for 2 minutes until poached. Drain thoroughly with a slotted spoon and position on top of the prosciutto. Beat the hollandaise to soften and spoon over the eggs. Sprinkle with freshly ground black pepper and chopped chives.

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