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    Tuna Eggs Benedict

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    Tuna Eggs Benedict

    Ready in 30 minutes or less

    • Preparation time: 10 minutes
    • Cooking time: 5 minutes

    Serves: 2


    • 200g can essential Waitrose Tuna Steak In Spring Water
    • 1-2 tbsp Waitrose Sun-Dried Tomato & Olive Tapenade
    • 2 essential Waitrose White Muffins
    • 1 tbsp white wine vinegar
    • 4 Waitrose Columbian Blacktail Eggs
    • Hollandaise sauce (optional), to serve


    1. Drain the tuna and break up the flesh. Mix with the tapenade. Split the muffins and toast on both sides. Spread with the tuna mix.
    2. Heat a wide, shallow pan of water until just simmering then add the vinegar. Break an egg into a small dish and slide the egg into the water. Repeat with the remaining eggs. Simmer gently for 3-4 minutes, until just set.
    3. Remove the eggs from the pan with a slotted spoon and drain. Arrange on the tuna-topped muffins, garnish with chopped salad onions or chives, and serve with hollandaise sauce, if using.

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