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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