A brunch classic featuring perfectly poached eggs and delicate ribbons of Parma ham layered over toasted English muffins, all blanketed in a rich, velvety hollandaise sauce.
Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
Yield:
4 servings
Ingredients
- 3 tbsp. white wine vinegar
- 4 large free range eggs
- 2 toasting muffins
- 1 batch hot hollandaise sauce
- 4 slices Parma ham (or Serrano or Bayonne)
Instructions
- Bring a deep saucepan of water to the boil (at least 2 litres) and add 3 tbsp white wine vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.
- Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon. Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs.
- Spread some sauce on each muffin, scrunch a slice of ham on top, and then top with an egg. Spoon over the remaining hollandaise and serve at once.
Nutrition Information
Calories: 1220kcal, Fat: 88g, Saturated Fat: 44g, Carbohydrates: 56g, Sugar: 6g, Protein: 48g, Fiber: 2g, Sodium: 2240mg
Nutritional information is estimated using a food database and is provided as a guideline only. Actual values may vary depending on ingredients used, brands, and portion sizes.
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Author
Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.