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EGGS IBERICO

Ibérico style eggs benedict, perfect for Sunday brunch. 

 

READY IN

10 mins

COOKING TIME

5 mins

PREP TIME

5 mins

SERVES

Serves 2

ingredients

  • 4 free range eggs
  • 2 English muffins, halved
  • 100ml hollandaise sauce (you can buy pre-made or make your own using a hand blender, 1 egg yolk, 1 tsp lemon juice, 1 tsp water, and then slowly adding 115ml of melted butter, whilst constantly blending)
  • 1 tsp La Chinata mild paprika
IN STOCK
  • 50g Ibérico sliced ham
IN STOCK
  • Unio Chardonnay Vinegar (for poaching the eggs)
IN STOCK
  • 1 tsp La Chinata hot paprika flakes (optional)
IN STOCK

METHOD

  1. Stir 1 tsp mild paprika into hollandaise sauce.
  2. Toast the halved English muffins, add a drizzle of olive oil.
  3. Add some slices of Ibérico ham to your English muffins.
  4. Poach 2 eggs by adding a splash of white wine vinegar, to a pan of gently-boiling water and cook for 2 1/2 - 3 minutes.
  5. Whilst the eggs are poaching, warm your hollandaise sauce in a separate pan.
  6. Add the poached eggs to the ham-topped muffins, and spoon the paprika hollandaise over the eggs.
  7. Top with La Chinata hot paprika flakes (optional).

ingredients

  • 4 free range eggs
  • 2 English muffins, halved
  • 100ml hollandaise sauce (you can buy pre-made or make your own using a hand blender, 1 egg yolk, 1 tsp lemon juice, 1 tsp water, and then slowly adding 115ml of melted butter, whilst constantly blending)
  • 1 tsp La Chinata mild paprika
IN STOCK
  • 50g Ibérico sliced ham
IN STOCK
  • Unio Chardonnay Vinegar (for poaching the eggs)
IN STOCK
  • 1 tsp La Chinata hot paprika flakes (optional)
IN STOCK
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