Eggs Benedict

Eggs Benedict

The classic version of this recipe is usually served on muffins, but this doesn’t follow ‘the rules’ so we have adapted it and it can be just as tasty without. The Hollandaise is really quick and simple to make in a liquidiser or food processor.
Ingredients:

For the Hollandaise sauce:
170g butter
3 egg yolks
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
1 tablespoon lemo...

 

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