Eggs Ibérico Recipe - A Spanish Twist on Eggs Benedict
EGGS IBÉRICO - how to create a smoky, Spanish twist on a breakfast classic, Eggs Benedict!
Ingredients:
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)
Method:
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)