Eggs Benedict with Ham
From start of Chef School at Warwick Chef School we got introduced to a wonderful classical breakfast, called Eggs Benedict. It had its origin in America, but it is known all over the world. Also in my home country, South–Africa this is on most breakfast menu′s. And our South–Africans are love this breakfast! Also at my very first chef job, this was one of the popular hot breakfast options the guests could choose from. With Eggs Benedict you use the English Muffins as the classical option, but is equally tasty with a lovely open croissant. You can easily also make this with lovely white or brown loaf bread, sliced and lightly toasted. You can easily make your own variety of Eggs Benedict with ingredients you have at home, you don’t necessarily have to go and buy English Muffins if you have croissants in your home.This recipe is the Ham variation of Eggs Benedict.
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Serves: 6 Prep time: 20 Minutes Cook time: 15 Minutes Ready in: 35 Minutes
Nutrition: Calories 540 Carbs: 35g Protein: 33g Fat: 29g