How to Make: Eggs Benedict

575230_703181216360267_465709478_nOne of our favorite days of the week is Friday, and not just because it’s the start of the weekend, but also because our Sunday brunch is only an arm’s length away! If you have visited Stanford Grill or any of our Copper Canyon Grills, you have probably come face to face with our delicious Eggs Benedict! It’s so hard to resist once that savory hollandaise aroma hits your nose…

If it is difficult to get our Eggs Benedict off your mind after giving it a little taste, have no fear because today we would like to share with you a quick-and-easy recipe to make your very own at home!


3 tbsp white wine vinegar
4 large fre range eggs
2 toasting muffins
1 batch hot hollandaise sauce
4 slices Parma ham


1. Bring a deep saucepan of water to the boil (at least 2 liters) and add the vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.

2. Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round an set to a neat round shape. Cook for 2-3 minutes, then remove with a slotted spoon.

3. Repeat with the other eggs, one at a time, re-swirilng the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once.

Easy, right? Enjoy!


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