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Serrano Ham Eggs Benedict

Serrano Ham Eggs Benedict

By OcadoLife
Published on 16 September 2024
Kick-start your weekend with Serrano Ham Eggs Benedict, a Spanish twist on a brunch favourite, by OcadoLife recipe editor Lauren Hoffman. The cured ham brings a hit of intensity, balanced by the flavour of fresh, fragrant basil, while ready-made hollandaise keeps things simple for a lovely lazy start to the day.
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Time and servings

8 minsTotal time
2Servings
5 minsPrep time
3 minsCooking time

Ingredients

  • 4 eggs
  • 2 english muffins, split open
  • 1 (200g) pack hollandaise sauce
  • 1 (70g) pack serrano ham
  • 1 small handful basil leaves, roughly chopped

Method

  • Step 1

    Poach the eggs in a pan of boiling water for 3 mins.

  • Step 2

    Meanwhile, toast the muffins and heat the hollandaise as per pack instructions.

  • Step 3

    Arrange 2 muffin halves on each plate; divide the serrano between them.

  • Step 4

    Remove the eggs with a slotted spoon, drain over kitchen towel, then place on top of the serrano. Spoon over some warm hollandaise, season with a pinch of salt and a grind of black pepper, then scatter over the basil. Serve immediately.