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Eggs Benedict

  • Bring a large saucepan of salted water to the boil. Create a whirlpool effect in the pan by swirling the water around with a wooden spoon (this will allow the white to encapsulate the yolk). Crack one egg at a time into the pan and cook for 3-4 minutes, then transfer to a plate.

  • In a small saucepan, combine the Hollandaise Sauce Mix packet contents with the milk and bring to the boil stirring. Add the butter and simmer for 1-2 minutes.

  • Meanwhile, griddle the ciabatta slices until lightly toasted. Serve the egg over the ciabatta and top with the hollandaise. Garnish with chives.

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