Mini eggs Benedict

Serves: 6


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


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.