Eggs benedict
Preparation Time: 3 Minutes
Cook Time: 5 Minutes
Serves: Serves 4
The most exquisite brunch recipe
Ingredients
4 English yeast muffins
125g rindless back bacon or ham
45ml butter or margarine softened
45ml Snowflake cake flour
250ml milk
60ml (25 g) grated cheddar cheese
8g extra-large eggs
Salt and freshly ground black pepper to taste
1ml paprika
Chopped fresh parsley for garnishing
Method
- Cut muffins in half and toast. Fry bacon in a medium heavy-based frying pan and set aside. Poach eggs and, while poaching, make cheese sauce.
- Melt butter in a medium, heavy-based saucepan. Add flour and stir over low heat for 1 minutes. Add milk and cook over medium heat, whisking constantly, until sauce is smooth and has thickened. Remove from heat and add cheese and seasoning.
- To serve, top each half of toasted muffin with some bacon and a poached egg. Cover with cheese sauce and sprinkle with paprika and parsley. Serve immediately.
