Cheesy Eggs Benedict
Ingredients
For the Hollandaise Sauce
125g butter
2 Egg Yolks
1/2 teaspoon of white wine vinegar
Squeeze of lemon juice
Pink of smoked paprika
Instructions
Serves: 1-2
Time: 30 Minutes
Difficulty: Easy
STEP 1
Melt the butter in a saucepan & skim any white solids from the surface. Keep warm.
STEP 2
Put the egg yolks, vinegar, a pinch of salt and a splash of ice cold water into a glass bowl that will fit over a saucepan. Whisk together for a few minutes then put the bowl over barely simmering water until thick (about 3-5 mins)
STEP 3
Remove from the heat and slowly whisk in the melted butter, whisking continuously until thick, season with lemon juice and Paprika.
STEP 4
Toast the muffins, then top with our mature cheddar cheese and pop under the grill to melt.
STEP 5
Top with smoked ham, a poached egg and a spoonful of Hollandaise.
Enjoy!
