Eggs Benedict

 (Serves 3 for brunch or 6 as a starter) 

Ingredients

1 quantity Hollandaise Sause 
6 large, very fresh eggs 
12 slices of pancetta, grilled until crisp 
3 English muffins, split in half horizontally 
A little butter 

Method

  • Pre-heat grill to its highest setting. 
  • Make the hollandaise sauce, if you wish, by referring to Delia Smith’s recipe. 
  • Poach the eggs. 
  • When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides. 
  • Now butter the muffins and place them on the baking tray, then top each half with two slices of pancetta. 
  • Put a poached egg on top of each muffin half and then spoon over the hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg). 
  • Now flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible, but don’t take your eyes off them – they need to be tinged golden and no more. 
  • This should just glaze the surface of the hollandaise. 
  • Serve straight away on hot plates. 

 

Extracted from Delia’s Complete How to Cook, published by BBC Books 
Copyright © Delia Smith, 2009. 
For more recipes visit www.Deliaonline.com 

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