Recipes
Recipes

Eggs Benedict with Parma ham

Poaching eggs is not as tricky as you think – but use a poacher if you want to make things even easier.

Poaching eggs is not as tricky as you think – but use a poacher if you want to make things even easier.

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(1 votes)
Cooking Time

Cook: 15 Mins

Cooking Time

Serves: 6

Cooking Time

Price: £1.54 per serving

Nutritional Information

Each 232g serving contains

Energy
1796kj
429kcal
21%
Fat
19.2g
Med
27%
Saturates
7.1g
Med
36%
Sugars
6g
Med
7%
Salt
3.2g
High
53%
of your reference intake.
Typical energy values per 100g:
774kJ/185kcal

Ingredients

23g sachet Asda Hollandaise Sauce Mix

300ml semi-skimmed milk

25g butter

2 x 100g packs Asda Extra Special Parma Ham

6 Asda Chosen by you Breakfast Muffins

1 tbsp vinegar

6 large free-range eggs

Method

1
Pre-heat the grill. Put the sauce mix in a small non-stick pan and gradually stir in the milk. Bring to the boil, stirring all the time. Remove from the heat and immediately stir in the butter. Keep warm.
2
Cook the Parma ham in a dry frying pan until it starts to crisp. Keep warm.
3
Split and toast the muffins. Top with Parma ham and keep warm.
4
To poach the eggs, pour boiling water into a large frying pan to a depth of 3cm, add the vinegar and a pinch of salt, and heat until simmering. Break an egg into a cup.
5
With a wooden spoon handle, swirl the water to make a 'whirlpool' and slide the egg into it. Repeat with more eggs. Cook for 3-4 minutes or until the whites are set and the yolks are still soft. If it's easier, you could cook the eggs in two batches by cooking them three at a time.
6
Carefully lift out with a fish slice and put on the muffins. Serve with the sauce.
7
Tip: Chefs often poach eggs in advance, then store them in cold water for up to 24 hours. To serve, slip into a pan of simmering water and cook for 2 minutes until hot.