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Super eggs Benedict
Super eggs Benedict
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Total Time:
40 minutes
Elevate your brunch with eggs Benedict! Perfect muffins, premium smoked ham, and a trick for double-yolker eggs. Generous hollandaise can be refrigerated for later use. Try smoked salmon or roasted portobello for a twist!
Ingredients:
  • 4 spring onions
  • olive oil
  • 400 g baby spinach
  • 1 whole nutmeg for grating
  • 1 lemon
  • 4 English muffins
  • 8 small free-range eggs
  • 100 g wafer-thin smoked ham
  • 100 g unsalted butter
  • 2 large free-range egg yolks
  • 1 teaspoon Dijon mustard
  • white wine vinegar
Instructions:
  • Preheat the oven to 180°C/350°F/gas 4. Finely chop the spring onions and sauté in a pan with oil. Add spinach, nutmeg, salt, and pepper. Cook until dark and flavorful. Finish with lemon juice. Make hollandaise by melting butter, whisking egg yolks with lemon juice and mustard over simmering water, and gradually adding butter. Mix in vinegar, season, and keep warm. Warm the muffins in the oven. Oil clingfilm in a teacup, crack 2 eggs in each, twist into a pouch, and poach for 8½ minutes. Place muffins on spinach, ham, and top with eggs. Drizzle hollandaise over each egg and serve.

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