What Were Eating Eggs Benedict

A breakfast fit for a king. This simple recipe packs bags of flavour and uses a ready-made hollandaise sauce for a cheat’s treat!

This recipe will serve 3-6 people and will take around 40 minutes to prepare and cook, so let's get started......

Ingredients

* Hollandaise sauce mix
* 6 large free range eggs
* 12 slices og pancetta
* 3 English muffins (cut in half)
* A little butter
* White Wine Vinegar

Preparation Method

1. Preheat the grill on high.
2. Start by marking the Hollandaise Sauce, as per the instructions.
3. Put the pancetta under the grill until brown and crisp.
4. Lightly toast the muffins and keep the pancetta on a warm plate.
5. To poach the eggs, fill a tall pan with water and bring to the boil. Add three tablespoons of white wine vinegar for every pint of water and stir to create a 'whirlpool'. Carefully crack the eggs into the pan, in the centre of the whirlpool.
6. Poach the eggs until the whites are firm but there's still movement in the yolk - the whites will feel firm to the touch.
7. When toasted, butter the muffins and place on to a baking tray. Top with 2 slices of the pancetta and then add one of the poached eggs.
8. Spoon some of the Hollandaise sauce over the eggs (roughly 1 tablespoons per egg, or as you require).
9. Now place under the grill for a 25-30 seconds flash of heat, do not leave them as the Hollandaise just needs a golden gaze. Serve straight away.

Courtesy of BBC Food and Delia Smith.