EGGS BENEDICT WITH CRISPY PARMA HAM
Supposedly named after a New York stockbroker who ordered poached eggs and hollandaise as a cure for his hangover in the 1890s, this has become the world’s most famous brunch dish. It’s great with spinach or smoked salmon, but I like it best with crisp Parma ham. Timing is the real challenge here, but the hollandaise will hold in a warm place for 30 minutes or so, and you can always make the poached eggs in advance and reheat them
Ingredients
Instructions
  1. Olive oil, for frying
  2. White wine vinegar, for poaching
  3. 8 slices of Parma ham
  4. 4 free-range eggs
  5. 2 English muffins, split in half
  6. FOR THE HOLLANDAISE SAUCE
  7. 3 free-range egg yolks
  8. 2 tsp tarragon or white wine vinegar
  9. 200ml unsalted butter, melted
  10. Lemon juice, to taste
  11. Sea salt and freshly ground black pepper