Eggs Benedict with avocado, Parma ham and hollandaise sauce

The most renowned food bloggers are certainly not immune to the goodness of Italian products. From the blog Cook Sister , here is a recipe based on Parma Ham for a super delicious sandwich. Must try!

This indulgent twist on the classic Eggs Benedict is a perfect weekend breakfast—and you’ll grow to love the foolproof Dutch method.

Author: Jeanne Horak-Druiff. Breakfast recipe. Serves 2.

Ingredients
2 English muffins, 4 eggs, 1 teaspoon vinegar, 4 slices Parma ham, 2 ripe Hass avocados, 1 egg yolk, 1 teaspoon water, 1 tablespoon squeezed lemon, pinch of salt, 112g butter, melted.

Preparation
1. Remove the avocado pulp from its peel and mix the pulp with a little salt, pepper and lemon juice.

2. Add a teaspoon of vinegar to a pot of water and bring to a boil. Crack an egg into a ramekin, quickly swirl the water in the pot to form a whirlpool, gently drop the egg into the whirlpool (this may help keep the egg together once cooked). Cook for 2 minutes, then remove with a slotted spoon and keep warm. Repeat this process until you have boiled all 4 eggs.

3. Cut the muffins in half and lightly toast them. While they are toasting, make the hollandaise. You will need a whisk and a mug large enough to comfortably work the whisk in. Place the egg yolk, water, lemon juice and salt in the mug. Melt the butter in a small saucepan, stir until it is completely melted and no longer foaming. Transfer the butter to a pitcher with a pouring spout.

4. Turn on the whisk and while it is going, slowly pour the butter into the cup with the egg yolk. The mixture will emulsify and in 30 seconds you will have made a good hollandaise sauce.

5. Spread avocado pulp on each half of the toasted muffin and add a slice of ham on top, then place an egg on each, then divide the hollandaise sauce evenly among the 4 eggs. Add salt and pepper to serve and enjoy immediately.