• 3¼ tsp white wine vinegar
  • 3 medium free-range eggs, one separated
  • 60g low-fat spread, melted
  • 1 white muffin, halved
  • 4 slices parma ham
  • 2 tsp snipped fresh chives, to garnish


  1. 1

    Mix ¼ tsp vinegar and the yolk from the separated egg in a small bowl. Blend the egg yolk using a stick blender while slowly drizzling in the melted spread while it's still warm. Blend the sauce for another minute or so, until thick.

  2. 2

    Bring a pan of water to the boil over a high heat, then reduce to a low simmer. Add the remaining vinegar and gently break the eggs into the water. Cook for 1½ minutes. Remove with a slotted spoon on to kitchen paper.

  3. 3

    Meanwhile, toast the muffin halves. Top with the parma ham and poached eggs. Pour over the hollandaise sauce and serve sprinkled with chives.

Nutritional Details

Each serving provides
  • Energy 1641kj 392kcal 20%
  • Fat 28.7g 41%
  • Saturates 11.4g 57%
  • Sugars 2.8g 3%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 1110kj/265kcal

Each serving provides

13.8g carbohydrate 1.0g fibre 19.1g protein

Also in these Scrapbooks

Back to top