Eggs Benedict

This is a ?classic? breakfast recipe (which I believe originated in America) that I don?t often make at home (because ? if the truth be told - I couldn?t be bothered with making the fiddly Hollandaise sauce !) but sometimes order for breakfast when we?re traveling and at one of those wonderful first world type coffee-bar-come-restaurant type of places !

Traditionally, Eggs Benedict is made with a toasted English muffin as it?s base, but for this recipe I just use a small toasted bread roll bun instead. Some people prefer to use ham or back bacon (Canadian bacon) in place of the Parma ham, too ? it?s really up to you.

I usually make a double portion of this for my husband, with 2 poached eggs, 2 slices of Parma ham and using both halves of the bun (if you?re making that fiddly Hollandaise sauce, you might as well make it worth your while !)

The tricky part is that you have to get your timing ?just right? with this dish as it must be served hot and fresh, and you?ll find that toasting the bun, serving the poached egg just as it is ready, and taking the Hollandaise sauce off the stove as soon as it is ready, all pretty much happen at the same time ? but never mind, it?s all worth it as I?m sure you?ll agree when you sit down and tuck in to the finished product !


Eggs Benedict

1 small Bread roll, halved, toasted & buttered (or an English muffin)
1 slice of Parma Ham (you could also use bacon or normal ham)
1 Egg, poached (hard or soft - however you like it)
1 to 2 tbsp Hollandaise Sauce (recipe follows below)

To assemble - toast the bread roll & butter it whilst still hot. Top with the slice of Parma ham, followed by the poached egg and finally the Hollandaise sauce. Enjoy !