Apple And Ham Eggs Benedict
It's always nice to treat yourself to brunch after a good lie in. This recipe is great for your mid-morning meal, adding grilled apple and spinach to the classic perfectly poached eggs on a toasted english muffin, all topped with creamy hollandaise sauce.
- 1 apple
- 4 slices thick ham
- 2 English muffins
- 4 eggs
- 1 handful fresh spinach
- 1 egg yolk
- 50 g butter (melted)
- 1 tsp lemon juice
- 1 tsp white wine vinegar
Whisk the egg yolk in a large mixing bowl over a pan of simmering water.
Splash in the lemon juice and white wine vinegar whilst whisking.
Pour In The Butter
Add the melted butter gradually to form a thick sauce, whisking continuously as you do.
Remove from the heat and transfer in to a serving bowl to prevent over cooking, season with salt and pepper.
Slice And Grill The Apple
Slice the apple horizontally and cut the core out with a small cutter.
Grill the apple slices in a hot pan, using a little oil on each slice if necessary.
Get The Ham Cooking
Slap the ham into the pan to heat through too.
Poach Those Eggs!
Poach the eggs in simmering water for 3 minutes each.
Toast The Muffins
Slice the English muffins in half horizontally and toast.
Place a toasted muffin half on a plate, top with spinach leaves, the hot apple slice and ham then arrange a poached egg on top.
Finish Up And Serve!
Finish with a spoonful of the Hollandaise sauce and serve immediately.
Serves 4 as a light breakfast or 2 for brunch
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