Ham & Eggs Benedict

Serving Size: 2 

Ingredients

• 4 slices Wicks Manor English Sliced Ham
• 2 English muffins, split in half
• 4 eggs
• 2 egg yolks (for hollandaise)
• 100g unsalted butter
• 1 tbsp lemon juice
• Salt & black pepper

Optional: chopped chives or parsley, to garnish

Instructions

1. To make the hollandaise, melt the butter gently in a small saucepan and keep warm.
2. In a heatproof bowl, whisk the egg yolks with the lemon juice and a pinch of salt. Place the bowl over a saucepan of gently simmering water (don’t let the bowl touch the water).
3. Whisk continuously for 1–2 minutes until slightly thickened.
4. Slowly drizzle in the warm butter while whisking until smooth and creamy.
5. Remove from heat and set aside. If it thickens too much, whisk in a teaspoon of warm water. Set aside hollandaise sauce.
6. Toast the English muffins until golden and crisp. Keep warm.
7. Heat a frying pan over medium heat. Add the sliced ham and cook for 30–60 seconds per side, just until warmed through and lightly caramelised at the edges. Set aside.
8. Bring a saucepan of water to a gentle simmer. Add a small splash of vinegar.
9. Crack each egg into a small bowl, then gently slide into the water. Poach for 2½–3 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain briefly.
10. Place toasted muffin halves on plates. Top each with warm ham, followed by a poached egg. Spoon over the hollandaise generously. Finish with black pepper and optional herbs.