EGGS BENEDICT
Delia's Eggs Benedict recipe uses ready-made hollandaise sauce for a cheat's treat.
Equipment: You will also need a grill pan and rack and a 10 x 14 inch (25.5 x 35 cm) baking tray.
Ingredients
- 6 tbsp hollandaise sauce
- 6 large, very fresh eggs
- 12 slices pancetta, grilled until crisp
- 3 English muffins, split in half horizontally
- a little butter
Preparation method
- Preheat the grill to its highest setting.
- Make the hollandaise sauce.
- Poach the eggs.
- When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides.
- Now butter the muffins and place them on the baking tray, then top each half with two slices of pancetta.
- Put a poached egg on top of each muffin half and then spoon over the hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg).
Technique: How to poach an egg
min - Now flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible, but do not take your eyes off them - they need to be tinged golden and no more. This should just glaze the surface of the hollandaise. Serve straight away on hot plates.
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