Eggs Benedict

Perfect for a special meal for a special someone.


Ingredients

  • 3 tbsp white wine vinegar

  • 4 large free range eggs

  • 2 toasting muffins

  • 1 batch hot hollandaise sauce (see 'Goes well with' below)

  • 4 slices Parma ham (or Serrano or Bayonne)

Method

  1. Bring a deep saucepan of water to the boil (at least 2 litres) and add 3 tbsp white wine vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.

  2. Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.

  3. Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once.


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