Eggs Benedict
In this recipe, you'll create a delicious Eggs Benedict with a twist - using pancakes instead of the traditional English muffins. These fluffy pancakes are stacked with savory ham, fresh spinach, perfectly poached eggs, and smothered in a rich and creamy hollandaise sauce. It's a delightful and satisfying dish perfect for a special breakfast or brunch treat.
— Constant Cookbook
Ingredients
- 6 English muffins , halved
- butter , for spreading
- 6 thick slices cooked ham
- 100ml white wine vinegar
- 6 eggs
- 6 tbsp white wine
- 6 tbsp white wine vinegar
- 10 black peppercorns
- 2 bay leaves
- 3 egg yolks
- 300g butter , melted and poured into a jug
- ½ lemon , juiced
Instructions
- Whisk all of the pancake ingredients together with some seasoning until smooth.
- Put a small knob of butter in a large non-stick frying pan over a medium-low heat and cook until melted and foaming. Pour 2 tbsp of the mixture into the pan and use the back of the spoon to shape it into a 8-9cm round disc. Depending on the size of your pan, you may be able to get 2 or 3 pancakes to cook at the same time. Cook for 2-3 mins on the first side, then flip over and cook for another 1 min.
- Heat oven to its lowest setting. Stack up the cooked pancakes on a baking tray and keep them warm in the oven while you cook the rest. Bring a large pan of water to the boil. Crack each egg into a ramekin, then carefully lower into the water. Poach for 2-3 mins until the whites are set and the yolks are still runny. Drain and repeat with the other eggs. Warm the hollandaise following pack instructions.
- To serve, stack the pancakes with a layer of hollandaise, the ham and spinach leaves in between them, then top with a poached egg. Spoon over more hollandaise and top with chives and black pepper.
Cook Time
15M
Prep Time
PT20M
Yield
Serves 6
Nutrition
- Calories: 605 calories
- Fat Content: 36 grams fat
- Saturated Fat Content: 19 grams saturated fat
- Carbohydrate Content: 46 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 23 grams protein
- Sodium Content: 2.14 milligram of sodium
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