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Spanish Eggs Benedict

Spanish Eggs Benedict

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SCONES
¼ cup of chives, chopped
1 cup grated cheddar
HOLLANDAISE
3 egg yolks
2 tsp lemon juice
1 tbsp white wine vinegar
180g warm melted butter
POACHED EGGS
White vinegar (about ½ teaspoon of vinegar for every 5 cups of water)
4 large eggs
TO SERVE
1 Spanish smoked chorizo sausage, sliced 
1 tbsp fresh chopped chives, for garnish
SCONES

Prepare your NOMU Scones as per the instructions on the box, mixing in the chives and grated cheddar into the mixture just before cutting and baking.

CHEAT'S HOLLANDAISE

Blend the egg yolks in a blender or processor until well mixed. In a small saucepan, heat the lemon juice and vinegar and, with the motor running, add the heated lemon juice/vinegar in a slow thin stream to the eggs until well combined.
With the motor still running, very slowly add the warm melted butter to the egg mixture. The slower the better! Once it is thick and you've incorporated all the butter, season with salt, pepper and a generous pinch of NOMU Smoked Sweet Paprika

POACHED EGGS

Using a deep saucepan, bring your water to a boil. Add vinegar to the water. When you are ready to poach your egg, reduce the heat so that the boil subsides but medium sized bubbles continue to rise to the surface.
Crack an egg into a teacup and with a wooden spoon create a whirlpool in the water and gently slide the egg into the centre of the swirl. Turn the heat down and gently poach for 3-4 minutes. Use a slotted spoon to carefully remove the poached egg from the water and place on kitchen paper to remove excess liquid.
Trim any excess untidy white around the poached egg with a knife. Cover to keep warm.

TO SERVE

Fry the chorizo in a saucepan until they're sizzling hot, and while the eggs are poaching, toast your scone halves to heat them through then lather with butter.
Place a few slices of the sizzling chorizo on top of each scone half. Top with a poached egg, followed a generous dollop of hollandaise sauce and a sprinkling of Sweet Smoked Paprika. Garnish with finely chopped chives and serve immediately.


 

SHOP THE PRODUCTS

Ingredients

SCONES
 ¼ cup of chives, chopped
 1 cup grated cheddar
HOLLANDAISE
 3 egg yolks
 2 tsp lemon juice
 1 tbsp white wine vinegar
 180g warm melted butter
POACHED EGGS
 White vinegar (about ½ teaspoon of vinegar for every 5 cups of water)
 4 large eggs
TO SERVE
 1 Spanish smoked chorizo sausage, sliced 
 1 tbsp fresh chopped chives, for garnish

Directions

SCONES
1

Prepare your NOMU Scones as per the instructions on the box, mixing in the chives and grated cheddar into the mixture just before cutting and baking.

CHEAT'S HOLLANDAISE
2

Blend the egg yolks in a blender or processor until well mixed. In a small saucepan, heat the lemon juice and vinegar and, with the motor running, add the heated lemon juice/vinegar in a slow thin stream to the eggs until well combined.
With the motor still running, very slowly add the warm melted butter to the egg mixture. The slower the better! Once it is thick and you've incorporated all the butter, season with salt, pepper and a generous pinch of NOMU Smoked Sweet Paprika

POACHED EGGS
3

Using a deep saucepan, bring your water to a boil. Add vinegar to the water. When you are ready to poach your egg, reduce the heat so that the boil subsides but medium sized bubbles continue to rise to the surface.
Crack an egg into a teacup and with a wooden spoon create a whirlpool in the water and gently slide the egg into the centre of the swirl. Turn the heat down and gently poach for 3-4 minutes. Use a slotted spoon to carefully remove the poached egg from the water and place on kitchen paper to remove excess liquid.
Trim any excess untidy white around the poached egg with a knife. Cover to keep warm.

TO SERVE
4

Fry the chorizo in a saucepan until they're sizzling hot, and while the eggs are poaching, toast your scone halves to heat them through then lather with butter.
Place a few slices of the sizzling chorizo on top of each scone half. Top with a poached egg, followed a generous dollop of hollandaise sauce and a sprinkling of Sweet Smoked Paprika. Garnish with finely chopped chives and serve immediately.

Spanish Eggs Benedict

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