© J Sainsbury plc 2020
Parma ham eggs benedict
Take eggs benedict on a trip to Italy with some super-tasty Parma ham
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Ready in 10 minutes
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Cooking time 5 minutes
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Prep time 5 minutes
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Serves 2
Ingredients
- 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
Method
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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.
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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.
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3
Meanwhile, toast the muffin halves. Top with the parma ham and poached eggs. Pour over the hollandaise sauce and serve sprinkled with chives.
