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Eggs Benedict
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Serving size: Serves 2
Cooking time: Less than 15 minutes

INGREDIENTS
1 muffins
2 eggs
2 slices ham
salt and freshly ground black pepper




METHOD


Poach eggs in water or milk (or a blend of both) until just cooked. 
Remove with a slotted spoon.

Toast muffin halves. Top each half with a slice of folded ham. 
Place egg on ham and top the egg with warm hollandaise.

Hollandaise sauce

INGREDIENTS


30g butter
1/2 tablespoon orange juice
1/2 tablespoon lemon juice
1 egg yolks

METHOD
Place butter in a bowl and heat until melted. 

Add orange juice, lemon juice and egg yolks and mix well. 
Heat mixture over a double boiler, whisking until mixture is thick.