EGGS BENEDICT

A favourite for weekend breakfast when time is on your side.

4 slices of ham or bacon

3 English muffins

Butter for frying and spreading

4 Extra Large eggs

1 tablespoon white vinegar

Parsley for garnishing

HOLLANDAISE SAUCE

125 gram butter

3 tablespoons water

2 extra large egg yolks

salt and pepperto taste

1 tablespoon lemon juice

Cut the ham or bacon to fit the muffin, then fry the meat in a little butter. Split the muffins and toast them on one side only.

To poach the eggs, bring approx. 7,5 cm water to a slow boil in frying pan and add the vinegar. Break the eggs into bubbling water. All four eggs can be poached together. Gently simmier and poach for 4 minutes-the white should be set and the yolk soft.

To make the Hollandaise sauce, melt the butter in a heavy-based saucepan. Set aside. In a seperate small saucepan, whisk together the water, egg yolks and seasoning. Place over low heat and cook for 3 minutes, stirring constantly.

Remove from heat, add cooled butter in a stream and whisk. Stir in lemon juice.

To assemble......top each muffin with ham or bacon, then a hot poached egg and lastly with Hollandaise sauce. Garnish with parsley.

TIP: Replace bacon or ham with spinach leaves which have been washed, cooked, well drained and dried. Top spinach with smoked haddock or or salmon.