A classic breakfast favourite, Eggs Benedict is one of the most popular egg recipes. If time is an issue, try using a jar of ready-made Hollandaise sauce. Serves 2 Prep: 10 mins Cook: 5 mins
For the sauce 3 tbsp white wine vinegar 75g/3oz butter, melted 2 large Freshfields farm egg yolks salt and freshly ground black pepper To complete 2 large Freshfields Farm eggs 2 slices ham toasted muffins to serve
-For the sauce: place the vinegar in a small pan and simmer until reduced by half. Place the egg yolks and vinegar in a small heatproof bowl and set it over a pan of gently simmering water. Whisk the yolks until the mixture is thick enough to leave a ribbon trail when the whisk is lifted. Gradually whisk in the butter until the mixture has thickened. Season to taste. Remove the bowl from the heat and set aside. -To complete, pour 5cm/2in water in a large frying pan and bring to a gentle simmer. Carefully crack the eggs into the water and simmer for 2-3 mins or until the eggs are poached to your liking. -Place 2 pieces of toasted muffins on each plate, top with the slices of ham, then place a poached egg on top. Spoon a little of the sauce over each and serve.