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Eggs Benedict Recipe

 

HT   MC  British  15mins

 

 

Serves  4      Hot   Pork  Brunch  Lunch  Snack    Breakfast  Britain  Europe

 

Ingredients

Water

2 teasp Vinegar

Salt

4 Eggs

2 Muffins

4 slices Ham

8 tbsp Hollandaise Sauce

 

Instructions

 

1. Bring a large saucepan half filled with water to the boil then add the vinegar and salt, stir then reduce the heat so the water is simmering.

 

2. Meanwhile, preheat the grill to hot and toast the muffins on both sides. .

 

3. Break each egg into a separate cup. Stir the simmering water then while it's still moving, slide one egg into the simmering water, using a metal spoon to "roll" the whites around the yolks to form a compact round(ish) shape.

 

4.  Repeat with the remaining eggs and cook for 3 minutes.

 

5. Remove the eggs from the pan and drain on kitchen paper, lightly patting dry.

 

6. To serve - place each muffin half on an individual serving plate, top with a slice of folded ham then place an egg on top of each. Spoon the hollandaise sauce thickly over the top of the eggs and serve immediately.

 

 

More Pork/Bacon Recipes  |  General Pork Prep & Cooking Times   |  Pork Cuts

 

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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Freezing/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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