HungryForever

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

in Supposedly named after a New York stockbroker who ordered poached eggs and hollandaise as a cure for his hangoverthe 1890sthis 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 holda warm place for 30 minutes or so, and you can always make the poached eggsadvance and reheat them

Instructions

Olive oil, for frying
White wine vinegar, for poaching
8 slices of Parma ham
4 free-range eggs
2 English muffins, split in half
FOR THE HOLLANDAISE SAUCE
3 free-range egg yolks
2 tsp tarragon or white wine vinegar
200ml unsalted butter, melted
Lemon juice, to taste
Sea salt and freshly ground black pepper