Eggs benedict

The recipe for this dish originated in America, I think at the Waldorf Hotel, where it is served on so-called ‘English muffins’. They don’t resemble English muffins at all. I would use sourdough or perhaps ciabatta for this dish, sliced fairly thickly and grilled.

4 generous slices ham from the bone, fat removed
4 thick slices of sourdough bread
Olive oil
8 eggs (these can be poached in advance and reheated as they would be in a restaurant situation)
Hollandaise sauce (see Sauces)
Cayenne pepper (optional)
Sea salt and freshly ground black pepper

Brush both sides of the sourdough slices with a little olive oil and place under a hot grill for 1 – 2 minutes each side until crisp and golden.

In a buttered heavy-based frying pan, lightly fry the ham to heat it through.

Top each slice of sourdough with a generous quantity of warm ham, top the ham with 2 reheated and well-drained poached eggs. Spoon hollandaise sauce over the eggs.

Sprinkle with cayenne pepper, then season with sea salt and freshly ground black pepper.

Serves 4.

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