Eggs benedict

Recipes~Plus

Cooking time: Less than 30 minutes

Serves: 4

Type: Budget; Family

Tools

Kitchen friendly view

Ingredients

4 diagonal slices sourdough baguette
80g shaved double smoked ham or sliced smoked salmon, or 120g baby spinach leaves, wilted
4 large eggs
Chopped chives, to garnish
125g butter
3 egg yolks
1½ tablespoons lemon juice
Pinch cayenne pepper

Preparation method

1. For hollandaise, place butter in a small, shallow microwave-safe bowl. Cook on High (100%) 30 seconds until melted. Add egg yolks, juice, cayenne and 1 tablespoon water; whisk well to combine. Cook 20 seconds more; whisk again. Cook on Defrost 45-60 seconds, whisking vigorously every 15 seconds, until smooth and thick.

2. Toast bread slices; place, with ham, on heated serving plates. Meanwhile, half-fill a deep, non-stick frying pan; bring to the boil. Add a pinch salt. Cook 2 eggs at a time, 3-5 minutes until softly set.

3. Lift eggs with a slotted spoon, drain well and place over toasts. Pour over hollandaise. Sprinkle with pepper. Garnish and serve at once.

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