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Eggs Benedict

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Eggs Benedict

Eggs Benedict is one of our favourite brunch dishes here at Watts HQ! Subsitute the ham for smoked salmon (Eggs Royale) or Spinach (Eggs Florentine) for non meat-eaters.

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Ingredients:

Method:

  • Fill a large pan just over one third full with boiling water and the vinegar. Bring the water to a simmer. One by one, crack the eggs into a small bowl and gently tip into the simmering water. You might have to do this in 2–3 batches, depending on your skill level. Poach for 2–3 minutes. 
  • Gently heat the Hollandaise sauce in a small pan - don't boil it, it will curdle! Then when you take off the heat, stir in the two additional egg yolks for extra silkiness
  • Toast the muffin halves, butter them and top with ham. Place an egg on top of each muffin and spoon over some hollandaise. 

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