Eggs Benedict

One of our absolute favourite brunch dishes, mainly because Jon's hollandaise sauce is so yummy! We mix it up with smoked salmon or crispy bacon, and sometimes have it on the traditional english split muffin, or on a homemade potato rosti (as seen in the photo), or even a croissant.

All you need is:

A base (split muffin, potato rostie, chunk of toasted ciabatta, croissant)

Poached eggs (must be poached to perfection so that the yolks are runny)

Hollandaise sauce (preferably homemade)

A topping/accompaniment (smoked salmon, bacon, spinach, mushroom)

Put it all together in the order as you can see and get it to the table as quickly as possible.

This is a more traditional one using the English Split Muffins, with hot smoked salmon. This was done for a Dave and Sue Brunch round at our house.

And you can put an eggs benny on top of anything, this is a falafel cooked in a waffle maker!