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.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.