Happy Paddy’s Day! Keeping with our Irish themed egg dishes for Paddy’s week, today we’re doing eggs benedict with a twist – green eggs and ham!
- Handful of basil leaves
- Handful of pine nuts
- Good drizzle olive oil
- 1 clove garlic
- Salt & pepper
- 2 egg yolks
- 1 tsp white wine vinegar
- 25g melted butter
- Squeeze of lemon juice
- Salt & pepper
- A good whisk!
Eggs & ham
- 2 slice parma ham
- 2 fresh free range eggs
- 2 slice McCambridges bread
Make the pesto
- Throw all the ingredients into a food processor and whiz around! Done!
Make the hollandaise
- Boil a small saucepan of water and bring down to a simmer. Find a bowl that fits over the saucepan nicely
- Separate the eggs so you only have the yolks and put them into the bowl over the saucepan.
- Whisk like mad for a minute
- Add the vinegar
- Whisk like mad for about 5 minutes taking it off and on the heat until the colour starts changing to a lighter yellow and the mixture becomes foamy.
- Take off the heat and add a little butter. Put back on and repeat until the butter is mixed in. Keep whisking like mad until you have a thick mixture that is still runny.
- Add a squeeze of lemon juice, salt and pepper.
- Done! keep it beside the heat and stir every once in a while.
Make the eggs and ham
- Fry 2 slices of parma ham until crispy
- Use the same saucepan as you did for the hollandaise, bring the water back up to the boil and simmer again
- Use the whisk to create a whirlpool in the water. Break the eggs into mugs one at a time and add to the water
- Cook for 3 mins until the yolk feels spongey with a tsp (meanwhile make your toast)
- Toast 2 pieces McCambridges bread and put the ham on top. Put the eggs on top of them followed by the hollandaise. Finish with the pesto on top and a few chives if you have them.
Hope you enjoy it, we scoffed it this morning!!