Eggs Benedict

8 eggs
4 english muffins
200g shaved ham
¼ cup finely chopped fresh chives to serve
Garde d'Or Hollandaise Sauce

1. To poach eggs, half-fill a large shallow frying pan with water; bring to the boil. Break 1 egg into a cup, then slide into pan; repeat with three more eggs.

2. When all eggs are in pan, allow water to return to the boil. Cover pan, turn off heat; stand about 4 minutes or until a light film of egg white sets over yolks. Remove the egg with a slotted spoon and drain on absorbent paper; cover to keep warm. Repeat with remaining eggs.

3. Meanwhile, split muffins in half and toast. Serve muffins topped with ham, poached eggs, Garde d'Dor Hollandaise Sauce and chives.

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Midwest Foods Dubbo