This fabulous one pan recipe is a great take on a traditional Eggs Benedict. A great way to incorporate all your favourite breakfasting items to one delicious dish. It may take a little while to make, but it truly is worth it.
Serves 6 people Prep 20 minutes Cook 120 minutes
Butter (for brushing your ovenproof dish)
8 English Muffins, torn into small chunks
450g unsmoked Denhay Gammon steak, chopped
8 large free range eggs
475ml whole milk
1 tsp garlic salt/granules
Malden sea salt flakes
Fresh ground black pepper
4 large free range egg yolks
Juice of ½ lemon
110g unsalted butter - melted
Pinch of cayenne pepper
Paprika to garnish
Butter a large ovenproof pan. Layer the torn English muffins and the chopped gammon in the pan until all are used up. In a large bowl, whisk eggs, milk and garlic granules and season well with salt and pepper. Pour over the layered muffins and gammon and cover with cling film. All to refrigerate for at least 1 hour (ideally overnight).
Preheat your oven to 190°C/gas mark 5. Take the muffin, gammon and egg mix out of the fridge and bake in the oven until golden on top (approx. 1hr).
Whilst baking, you can prepare the Hollandaise sauce by bringing a small pan with approx. 2” of water to the boil. Whisk the egg yolks into small bowl then add the lemon juice. Put the bowl over the saucepan of water and whisk constantly, slowly adding the butter. Season well with salt & pepper and the cayenne pepper.
Take the cooked eggs out of the oven and drizzle your Hollandaise sauce over the top. Dress with a touch of paprika and some freshly chopped parsley and serve immediately.
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