Sunday, 13 November 2016

Mexican Eggs Benedict

Mexican Eggs Benedict


  • Muffins (1 per person, cut in half and toasted)
  • 4 eggs (2 per person)
  • 4 slices ham
  • Guacamole  
  • White wine vinegar


Method:
Bring a large pan of water to the boil and add a few splashes of the vinegar.  Whilst the water is coming to the boil toast your muffins, butter them and top each one with a slice of ham.
Put a good dollop of the guacamole onto the ham (see here for guacamole recipe).
Once the water is at a rolling boil crack each egg into the pan, aim to put one into each quarter of the pan.  Cook for around 3 minutes, remove from the pan using a slotted spoon and place on top of the muffin.  

This is a very straightforward recipe but definitely one that is worth sharing as it is so tasty and features on a regular basis in our household.  When serving a good grind of black pepper is always good and if you have it to hand a dollop of sour cream and a splash of habanero sauce works a treat, enjoy!