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Recipe

Easy eggs benedict

Jul 31, 2011 2:00pm
  • 10 mins preparation
  • 5 mins cooking
  • Serves 2
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Ingredients

Easy eggs benedict
  • 1 tablespoon oil
  • 4 thin slices prosciutto
  • 30 gram butter
  • 100 gram baby spinach leaves
  • 2 eggs, poached
  • 2 english muffins, split, toasted
  • ruby juice, to serve
Hollandaise
  • 1 egg-yolk
  • 1 tablespoon lemon juice
  • 90 gram butter, melted

Method

Easy eggs benedict
  • 1
    Heat oil in a medium frying pan on high. Cook prosciutto for 1-2 minutes, each side, until crispy. Drain on paper towel.
  • 2
    Melt butter in same pan on high. Add spinach, toss for 10 seconds until wilted. Set aside.
  • 3
    To make the hollandaise; meanwhile, using a hand blender or small food processor, blend yolk and juice until combined. Gradually add butter, blending until thickened and smooth. Season to taste. Set aside.
  • 4
    Top each muffin base with spinach, prosciutto and poached egg. Drizzle with hollandaise, serve with remaining muffin half and ruby juice.

Notes

Poach eggs by sliding into a gently simmering pan of water with a splash of vinegar until cooked to taste. For ruby juice, purée 150 grams frozen raspberries and strain into a jug. Add 2 cups ruby grapefruit juice and 1 cup orange juice. Mix well. Pour over ice to serve.

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