Eggs Benedict with Parma ham

Eggs Benedict with Parma ham

Poaching eggs is not as tricky as you think – but use a poacher if you want to make things even easier.

By , 21 September 2015
Eggs Benedict with Parma ham
  • Ready in: 15 mins
  • Serves: 6
  • Price: £1.54 per serving
Nutritional Info
Each 232g serving contains
  • Fat med
  • Saturates high
  • Sugars low
  • Salt high
  • Energy 1796KJ 429KCAL
of your reference intake.
Typical energy values per 100g: 774kJ/185kcal.
  • 23g sachet Asda Hollandaise Sauce Mix
  • 300ml semi-skimmed milk
  • 25g butter
  • 2 x 100g packs Asda Extra Special Parma Ham
  • 6 Asda Chosen by you Breakfast Muffins
  • 1 tbsp vinegar
  • 6 large free-range eggs
  • Pre-heat the grill. Put the sauce mix in a small non-stick pan and gradually stir in the milk. Bring to the boil, stirring all the time. Remove from the heat and immediately stir in the butter. Keep warm.

  • Cook the Parma ham in a dry frying pan until it starts to crisp. Keep warm.

  • Split and toast the muffins. Top with Parma ham and keep warm.

  • To poach the eggs, pour boiling water into a large frying pan to a depth of 3cm, add the vinegar and a pinch of salt, and heat until simmering. Break an egg into a cup.

  • With a wooden spoon handle, swirl the water to make a 'whirlpool' and slide the egg into it. Repeat with more eggs. Cook for 3-4 minutes or until the whites are set and the yolks are still soft. If it's easier, you could cook the eggs in two batches by cooking them three at a time.

  • Carefully lift out with a fish slice and put on the muffins. Serve with the sauce.

  • Tip: Chefs often poach eggs in advance, then store them in cold water for up to 24 hours. To serve, slip into a pan of simmering water and cook for 2 minutes until hot.