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Serrano Ham Eggs Benedict

By OcadoLife
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,…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

5 total
  • 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

4 steps

  1. Step 1

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

  2. Step 2

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

  3. Step 3

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

  4. 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.