When I was a student, I used to serve this dish to my girlfriends on Sunday morning, with a fruit salad served in a pineapple cut in two.
The years went by and my wife expects in vain every Sunday morning to have this great breakfast served in bed. Maybe one day!
Ingredients:
- 4 eggs
- 2 English muffins, sliced in half
- 4 slices of black forest ham
- 125 ml hollandaise sauce
- 4 small branches of parsley for decoration
Method:
- Bring to boil in a large frying pan 2 cm of water
- Break the eggs in a small bowl, one at the time, being carefully not to break the yolk (it is easier to break the egg in a bowl than over the water where it may splash or break)
- Turn off the heat and slide the egg in to the water
- Cook until the white becomes opaque, about 3 to 4 minutes
- While the eggs are cooking, toast the muffins and warm the sauce
- Drain the eggs and dry the eggs on a paper towel
- Place ham and then one egg per half English muffin and cover with sauce
- Decorate top with a spring of parsley
