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EGGS IBERICO

Ibérico style eggs benedict, perfect for Sunday brunch.

You can buy pre-made Hollandaise Sauce or make your own using a hand blender: combine 1 egg yolk, 1 tsp lemon juice and 1 tsp water, and then slowly add 115ml of melted butter, whilst constantly blending.

 

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
  • 1 tsp La Chinata mild paprika + garnish
IN STOCK
  • Brindisa Arbequina Olive Oil
IN STOCK
  • 50g Ibérico sliced ham
OUT OF STOCK
  • 2 tbsp Unio Chardonnay Vinegar
IN STOCK

METHOD

  1. Stir 1 tsp mild paprika into hollandaise sauce.
  2. Toast the muffin halves and add a drizzle of olive oil.
  3. Divide the Ibérico ham between the muffins.
  4. Poach eggs by adding the vinegar to a wide shallow pan of gently simmering water and cooking for 3-4 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 over the hollandaise.
  7. Garnish with a sprinkling of paprika.

ingredients

  • 4 free range eggs
  • 2 English muffins, halved
  • 100ml hollandaise sauce
  • 1 tsp La Chinata mild paprika + garnish
IN STOCK
  • Brindisa Arbequina Olive Oil
IN STOCK
  • 50g Ibérico sliced ham
OUT OF STOCK
  • 2 tbsp Unio Chardonnay Vinegar
IN STOCK
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