Cheesy Eggs Benedict - Wyke
To make the Hollandaise Sauce, first melt the butter in a saucepan and skim any white solids from the surface. Keep warm.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wykefarms.com.
Ingredients
- For the Hollandaise Sauce
- 125g butter
- 2 Egg Yolks
- 1/2 teaspoon of white wine vinegar
- 1 squeeze lemon juice
- 1 pinch smoked paprika
- 2 muffins
- Wyke Mature Cheddar
- 2 slices smoked ham
- 2 eggs for poaching
- 1 sprig parsley
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