Eggs Benedict - Mother’s Day Brunch

Method

1. To begin with, you’ll need to preheat your grill to a high temperature. You won’t be putting your eggs benedict under the grill for long, but you’ll want to achieve a light glaze on your hollandaise.
2. Bring a pan of water to the boil. Once boiling, use this to poach your eggs. Cook each egg for approximately 2 minutes, then lift out with a slotted spoon. Place your eggs on kitchen roll to drain.
3. While your eggs are poaching, lightly toast the muffin slices.
4. Butter the muffins and place them onto a baking tray before adding a slice of cooked ham to each. Thicker ham is always a good option, as it helps to soak up the yolk as you savour the egg.
5. Carefully add a poached egg on top of each ham slice. Use the slotted spoon to help. Don’t worry about bursting your yolks. You can always poach another egg, or simply let it run and spread more eggs benedict flavour. Yum.
6. Place your eggs benedict in the baking tray under the grill for approximately 20-30 seconds, then remove and set aside ready for serving.
7. Serve on warm plates and garnish with a handful of rocket, and season with black pepper.

For brunch any day of the week, an eggs benedict recipe is a guaranteed crowd-pleaser. Once you’ve mastered how to make eggs benedict perfectly, you can crank things up a notch by switching the cooked ham for smoked salmon instead. Hey presto – eggs royale! Another ideal recipe for Mother’s Day brunch.

*Recipe adapted from Foodista, licensed under CC BY 3.0.