Speedy Eggs Benedict
Number of servings : Prep time: Cooking time: Type of meal : | Breakfasts/Brunches | Breakfasts/Brunches Special diet : Ingredients
Number of servings :
Prep time:
Cooking time:
Type of meal : | Breakfasts/Brunches | Breakfasts/Brunches
Special diet :
Ingredients
A few sprigs each of fresh basil, chives, parsley, and thyme
1/2 cup (125 mL) whipping cream
1/2 cup (125 mL) mayonnaise
1 tsp horseradish sauce
2 English muffins
4 slices ham carved off the bone
4 large eggs
Salt and pepper
Directions
Preheat the grill to high. Rinse, dry, and chop the herbs, setting the parsley aside for a garnish. Combine the rest in a saucepan with the cream, mayonnaise, and horseradish. Heat gently, but do not allow to boil. Remove from heat, cover, and keep warm. Halve the muffins and toast them on both sides under the grill. Turn off the heat, put a slice of ham on each muffin, and leave under the grill to warm through.
Cook the eggs in an egg poacher or bring some water and a dash of vinegar to simmering point in a frying pan. Break each egg into a cup, carefully slide it into the water and poach for 2-3 minutes, or until the white is set, then drain on paper towels. Put a half muffin with ham on each plate and place a poached egg on top. Spoon the sauce over, add salt and pepper to taste, and garnish with the chopped parsley.
Variation: For a slightly richer taste, you can fry the ham gently in a little olive oil to heat it through.
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:2089
