Mum’s special egg & ham breakfast
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- 15g butter
- 1 large free-range egg
- 2 slices brioche (from a loaf)
- 2 tbsp hollandaise sauce
- 2 slices cooked ham
- Fruit juice or a mug of tea, to serve
Using your fingers, butter one cup of an egg poacher.
Break an egg into the ramekin, then transfer it to the buttered poacher cup and put it in the pan. Remove the other poacher cups and then fill the pan with boiling water and cover with the lid. Cook the egg for 4-5 minutes until the white is set but the yolk is still runny. Or you could poach the egg in simmering water without an egg poacher.
Toast the brioche slices in a toaster, then spread with lashings of butter.
Put the hollandaise in a ramekin or small dish and microwave on high for 20 seconds or until just warm.
Put the ham on the toast and turn the egg out on top.
Top with the hollandaise and serve on a tray with a glass of fruit juice and a mug of tea.