Eggs Benedict With Creamy Orange Sauce

A community recipe by Community

Not tested or verified by Nigella.com

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Introduction

I love eggs and especially Eggs Benedict, this is not my own recipe, but delicious

Ingredients

Serves: 8

Metric Cups

160 millilitres mayonnaise
7 millilitres Dijon mustard
1 orange (rind & juice)
15 millilitres white wine vinegar
1½ teaspoons salt
60 grams butter
4 English muffins (split and toasted)
240 grams cooked ham (sliced)
8 medium eggs
8 tablespoons fresh basil (or parsley chopped)

5⅝ fluid ounces mayonnaise
¼ fluid ounce Dijon mustard
1 orange (rind & juice)
½ fluid ounce white wine vinegar
1½ teaspoons salt
2 ounces butter
4 English muffins (split and toasted)
8 ounces cooked ham (sliced)
8 medium eggs
8 tablespoons fresh basil (or parsley chopped)

Method

Eggs Benedict With Creamy Orange Sauce is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 160ºC Whisk together the mayonnaise. Mustard, grated rind and juice from orange. This mixture can be prepared 1 day ahead.

Fill a large pan with enough water to reach depth of 5 cm. Add vinegar and salt to the water. Begin to simmer over high heat and then reduce the heat to low heat.

Spread 10 ml butter to each split muffin, melt remaining butter in frying pan and fry ham slices until growing brown (1min per side) Place ham slice on top of each muffin.

Arrange on a baking tray and keep warm in Oven while preparing eggs. Crack eggs into simmering water and poach until whites are set and yolks are set as desired (3 min for medium set yolks). Remove eggs using a slotted spoon and place on the muffin halves.

Heat sauce in a microwave for about 2 minutes on medium or over a double boiler. Season to taste with salt and pepper. Spoon warm sauce over eggs. Sprinkle with basil or parsley and serve immediately.

Preheat oven to 160ºC Whisk together the mayonnaise. Mustard, grated rind and juice from orange. This mixture can be prepared 1 day ahead.

Fill a large pan with enough water to reach depth of 5 cm. Add vinegar and salt to the water. Begin to simmer over high heat and then reduce the heat to low heat.

Spread 10 ml butter to each split muffin, melt remaining butter in frying pan and fry ham slices until growing brown (1min per side) Place ham slice on top of each muffin.