Ingredients
For the eggs Benedict
2 slices Yorkshire ham
1 English muffin, halved and toasted
2 tbsp white wine vinegar
2 free-range eggs
For the parsley sauce
55g/2oz Wensleydale cheese
150ml/5fl oz double cream
freshly ground black pepper
1 tbsp chopped fresh parsley
Method
1. For the eggs Benedict, fold the ham and arrange on top of the muffin halves.
2. Bring a deep pan of water to the boil and add the vinegar. Reduce to a very gentle simmer, then swirl the water around with a wooden spoon to create a whirlpool. Gently crack the eggs into the centre of the whirlpool and poach for 2-3 minutes, or until just cooked. Remove with a slotted spoon, drain and place on top of the ham.
3. For the sauce, place the cheese and cream into a pan and bring to a simmer, stirring until the cheese is melted. Season with freshly ground black pepper then stir in the parsley.
4. Drizzle the parsley sauce over the poached eggs and muffin. Serve immediately.
