Breakfast recipe: easy eggs benedict

Breakfast is the most important, and arguably the most fun, meal of the day. Switch up your eggs with this must-try eggs Benedict recipe.

In the morning fog, who has the wherewithal to make hollandaise sauce for eggs benedict? Instead, try this simple blend of mayonnaise, cream, herbs and horseradish sauce for extra oomph. It's equally luxurious as hollandaise yet infinitely easier.

Prep time: 20 min

Cook time: 10 min

Serves 4

Sauce

• Few sprigs each of basil, chives, parsley, and thyme
• 125 ml (1/2 c) whipping cream
• 125 ml (1/2 c) mayonnaise
• 5 ml (1 tsp) horseradish sauceEggs
• 2 English muffins
• 4 thick slices ham, preferably carved off the bone
• 30 ml (2 tbsp) distilled vinegar
• 4 large eggs
• Salt and freshly ground black pepper

1. For sauce, chop the herbs, setting the parsley aside. Combine the rest of the herbs in a small saucepan with the cream, mayonnaise and horseradish. Heat gently, but do not allow to boil. Remove from the heat, cover and keep warm.
2. For eggs, halve the muffins and toast in a toaster. Put a slice of ham on each muffin, and leave on the top of the toaster (or under a heated broiler) to warm through.
3. Cook the eggs in an egg poacher, or half-fill a large nonstick skillet with water. Heat until simmering, but do not boil. Add the vinegar. Break the eggs into a cup one at a time, then slide each into the water and poach for three minutes. Toward the end of cooking, spoon the water over the yolks. When cooked, remove the eggs with a slotted spoon and drain on a paper towel–lined plate.
4. Put each muffin half on a plate and place a poached egg on top. Spoon over the sauce, add salt and pepper to taste and sprinkle with the parsley.

Get a richer taste from the ham by frying it gently in a little olive oil until heated through instead of warming on a toaster or under a broiler.

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