zoom Mini eggs Benedict

    Save to your scrapbook

    Mini eggs Benedict

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars