- May 2018
- Serves 4
- Hands-on time 50 minutes
Who invented eggs benedict is a matter for debate, says Debbie Major – but what’s not up for argument are the ingredients: two lightly toasted English muffin halves, good bacon, poached eggs and velvety hollandaise. It’s the best way to kick off a long weekend.
Want to try something different? Instead of muffins, this eggs benedict is served atop smoky sweetcorn fritters.
- 72.3g (37.6g saturated)
- 30g (2.8g sugars)
Lightly poach the eggs a few hours in advance and keep covered in the fridge. Drop into simmering water to reheat.
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