Eggs Benedict with Parma Ham

Too late to go out for brunch? Why not whip up a simple eggs benedict at home ...
Did this over the weekend... and enjoy it with orange juice...
My boss is enjoying his breakfast in bed with his DOUBLE espresso else he will not get out of bed ever...

Very simple... as long as you have the following ingredients..

3 tbsp white wine vinegar

4 eggs

2 english muffins (I found them at jasons market and mark and spencer)

1 batch hot hollandaise sauce

4 slices Parma ham/bacon/smoked salmon (your choice...) Hollandaise Sauce 2 tsp lemon juice 1 tsp white wine vinegar 3 egg yolks 125g unsalted butter, melted

salt and pepper

Directions 1. First make the Hollandaise sauce. ~ Put the egg yolks in a glass bowl and add the vinegar. Place the bowl over a pan of simmering water and whisk until it has nice creamy texture. Gradually add the butter, whisking constantly else it will be splitting. Then whisk off the heat for a few mins and season with salt and pepper, the texture should not be too thick as long as it coat the back of the spoon that is fine. 2. Next, pan fried the parma ham on a hot pan with some olive oil until slightly crisp and fragrant then used the remaining oil on the pan to lightly toast the muffins halves. 3. Next, the poached eggs, bring a deep saucepan of water to the boil (at least 2 litres) and add the vinegar. The vinegar will help the eggs to hold together. Once boiled, lower the heat. 4. Work with eggs one by one, crack an egg into a coffee cup or ramekins. Swirl the vinegared water briskly to form a twirl and slide in an egg. It will curl round and set to a neat round shape. Cook for 2 mins, then remove with a spoon and place on paper tower to dry the excessive water. 5. Assemble the muffin, top with ham and then put a poached egg on top and pour some hollandaise over. Served with a good drink of your choice. Any comments please visit... https://www.facebook.com/NCashBakery/photos/a.480694015381874.1073741829.176023055848973/522174751233800/?type=1&theater