For the Love of Eggs

I officially eat eggs at all times of the day! Eggs can make the perfect breakfast, lunch (brunch) or light dinner.

Eggs Benedict 

Ingredients (Serves 2) 
4 Large Eggs
4tbsp White Wine Vinegar
Boiling Water
2 English Muffins 
4 Slices of Ham
Sprinkle of Flat Leave Parsley (Optional)

1. Put White Wine Vinegar into large pot. Make sure the vinegar covers the base of the pot you are using. 
2. Pour boiling water into pot with white wine vinegar until 3/4 full and place on low heat. 
3. Once the water begins to simmer (small bubbles should appear on the base of the pot), crack eggs into a ramekin and drop into water one at a time.
4. Leave eggs to poach, for roughly 6 mins. Slice each english muffin in half (horizontally) and toast until light brown. 
5. Take out the poached eggs gently and place on kitchen roll to get rid of any excess water.  
5. Fold ham into quarters and place on toasted english muffin. Put one poached egg on each muffin and pour a spoonful of hollandaise sauce.
6. Top with chopped parsley, salt and pepper.

For the Hollandaise Sauce

2 Egg Yolks 
1 tsp White Wine Vinegar
75g Melted Butter
Lemon Juice to Taste

1. Place a glass bowl over a pot of boiling water on a medium heat.
2. Whisk egg yolks with white wine vinegar in the bowl whilst keeping the bowl on the pot and the pot on the cooker. 
3. Gradually begin to add the melted butter, whisking simultaneously.
4. Once all the melted butter is added, remove from heat, add lemon juice, salt and pepper and serve. 
Perfect not only for Eggs Benedict but also vegetables like Asparagus!

Toast With a Twist

2 Medium Boiled Eggs (Sliced) 
2 Slices of Toast 
1 tsp Cream Cheese 
1 tsp Lightly Salted Butter
1 tsp Sweetened Tomato
Handful of Rocket

1. Spread butter and sweetened tomato on toast and place sliced eggs on top.
2. Spread cream cheese on second piece of toast and top with rocket.
3. Finish with salt and pepper!
So good and takes less than 15mins!
Thanks for Reading!
Karämela Kitchen x

2 Comments Add yours

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