We all know that Christmas dinner is one of the highlights of the festive season for many, so it’s no surprise that 44 percent of UK adults say it is the one thing they look forward to most.
This recipe from the team at Tesco is the perfect way to kickstart Christmas Day before the big lunch.
This Eggs Benedict recipe is a great way to make use of store cupboard essentials.
The food dish only costs 82p per serving with this recipe serving eight people.
The festive Eggs Benedict puts a Christmas spin on the traditional brunch favourite and is great for using leftover cheeseboard classics and festive ham selections from Christmas Eve.
Method:
To make the hollandaise, fill a pan of water to 4cm deep and bring to a gentle simmer. In a heatproof bowl that fits on top of the pan, whisk the egg yolks with the lemon juice over the simmering water.
Add the butter, a cube at a time, while whisking continuously. As the sauce heats up, the butter will melt, and the sauce will thicken.
Once all the butter is used up, stir in the cheese and keep over the heat, whisking occasionally whilst the cheese melts.
Use the same saucepan of hot water to make the eggs. Remove the bowl of hollandaise and set aside whilst you cook the eggs. Pour the vinegar into the water (top up the water at this stage if it’s gone lower than 4cm).
Make sure the heat is on a slow simmer. Stir the water in a clockwise motion, crack an egg, and drop it into the centre of the whirlpool.
Drop another egg next to the first one. You may be able to fit two or three in your pan at a time. Cook for three to three-and-a-half minutes, remove with a slotted spoon, and set aside to drain on a plate lined with kitchen paper. Repeat with the remaining eggs.
To serve, toast the muffins. Lay them on plates and top with sliced ham. Spoon a poached egg over each muffin half, then pour over the cheesy hollandaise. Top with parsley and a little crumbled cheese if you like. Serve immediately.
A handy tip for cooks is that any leftover cheese will work here. Tesco has suggested Brie, Camembert, or Stilton for extra flavour.
