Eggs Benedict with Halen Mon Sea Salt Crystals

Prep time - 15 minutes
Cook time - 15 minutes
Serves - 2
Difficulty - Medium

Ingredients

Give your brunch a delightful twist with this Eggs Benedict made using honey roast ham and Castle Dairies butter with Halen Mon sea salt crystals. The sweet and savoury ham pairs perfectly with poached eggs and creamy hollandaise sauce, finished with a sprinkling of Halen Mon sea salt crystals for crunchy, salty finesse.

 

– 4 large eggs

– 2 English muffins, toasted

– 4 slices honey roast ham

– Chopped chives and Halen Mon sea salt crystals (for garnish)

 

For the Hollandaise Sauce

 

– 3 egg yolks

– 1 tbsp water

– 1 tbsp lemon juice

– 120g Castle Dairies Salted Welsh Butter with Halen Mon Anglesey Sea Salt Crystals

– Salt and cayenne pepper to taste

 

Method

  1. Hollandaise Sauce

– Whisk egg yolks, water, and lemon juice in a bowl over simmering water until thickened.

– Melt Castle Dairies butter in short spurts in the microwave.

– Slowly whisk in the melted Castle Dairies butter until the sauce is smooth.

– When the sauce is a smooth, thick consistency, take off the heat and cover immediately to keep warm.

 

 

  1. Poach the Eggs

– Crack eggs into small bowls.

– Poach in simmering water with a splash of vinegar, 3-4 minutes for runny yolks.

 

  1. Toast the Muffins

– Slice muffins into two halves and toast.

 

  1. Assembly

– Place honey roast ham slices on toasted muffin halves.

– Top each with a poached egg.

 

  1. Serve it Up

– Spoon hollandaise sauce over eggs.

– Garnish with chives or parsley.

– Sprinkle over a pinch of Halen Mon sea salt crystals and cayenne pepper.