Eggs Ibérico Recipe - A Spanish Twist on Eggs Benedict

Brindisa Spanish Foods

Brindisa Spanish Foods

Premium Supplier 30th October 2019

Eggs Ibérico Recipe - A Spanish Twist on Eggs Benedict

EGGS IBÉRICO - how to create a smoky, Spanish twist on a breakfast classic, Eggs Benedict!


4 x free range eggs

2 x English muffins, halved

100ml hollandaise sauce (you can buy pre-made or make your own using a hand blender, 1 egg yolk, 1 tsp lemon juice, 1 tsp water, and then slowly adding 115ml of melted butter, whilst constantly blending). 1 tsp La Chinata mild paprika

50g Ibérico Señorio Bellota 100% ham

Unio Chardonnay Vinegar for poaching the eggs

Olive oil

1 tsp La Chinata hot paprika flakes (optional)


1. Stir 1 tsp @Lachinatasmokedpaprika mild paprika into hollandaise sauce.

2. Toast the halved English muffins, add a drizzle of olive oil.

3. Add some slices of Ibérico ham to your English muffins.

4. Poach 2 eggs by adding a splash of white wine vinegar, to a pan of gently-boiling water and cook for 2 1/2 - 3 minutes.

5. Whilst the eggs are poaching, warm your hollandaise sauce in a separate pan.

6. Add the poached eggs to the ham-topped muffins, and spoon the paprika hollandaise over the eggs.

7. Top with La Chinata hot paprika flakes (optional)