Italian Style Eggs Benedict with Parma Ham

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Serves 2


Serves 2Ingredients: EGGS BENEDICT2 thick slices of ciabatta bread
1-2 tbsp olive oil
4 basil leaves
4 slices Parma Ham
2 eggs
salt and black pepperFor the Hollandaise sauce:

3 egg yolks
1 tbsp lemon juice
1 tbsp white wine vinegar
1 bay leaf
150g butter, melted
pinch of nutmeg


1. Lightly toast the ciabattas on both sides, drizzle with olive oil and rub basil leaves into the bread. Lay a slice of Parma Ham on top of each and then grill for 1-2 minutes. Keep warm

2. To make the hollandaise sauce, whisk the egg yolks until creamy. Place the lemon juice and vinegar in a small sauce pan along with the bay leaf and bring to the boil. Remove from the heat and pour slowly into the egg yolks in a steady stream, whisking continuously.

3. Pour the melted butter into the egg mixture in the same way, whisking continuously until the sauce has thickened.

4. Add a pinch of nutmeg and season to taste. Keep warm and stir at regular intervals to prevent a skin from forming.

5. To poach the eggs, bring a large saucepan with 10cm water to the boil. Crack each egg into a small bowl and then tip carefully into the boiling water. Poach for 2 ½ minutes and then carefully lift out of the water. Drain.

6. To serve, place a poached egg on top of each slice of ciabatta, spoon over plenty Hollandaise sauce and arrange another slice of Parma Ham on top of each serving.

*Cook’s tip: Poach 2 eggs per serving if you are feeling especially hungry. The nutmeg can be omitted if you prefer.*


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