Yorkshire Pudding Eggs Benedict
Yorkshire Pudding Eggs Benedict
For when the guests stay over and you want to create a quick breakfast and also clear the fridge of Christmas Day goodies.
Servings
2
Prep time
Cook time
Recipe
Ingredients
- Leftover Yorkshire puddings
- Leftover slices beef, ham or turkey
- 4 eggsPreheat oven to 175°C.
- Hollandaise sauce
- Chopped fresh parsley (optional)
- ¼ cup brown vinegar
Method
- Preheat oven to 175°C.
- Place the leftover Yorkshire puddings on a baking sheet and warm them in the oven for about 5 mins.
- While the puddings are warming, heat the leftover slices of beef, ham or turkey in a skillet until heated through.
- In a small/medium pot, bring water to a boil, stir in vinegar and create a vortex. Add in eggs and cook for 3 mins. Remove eggs with a slotted spoon and place on paper towel.
- To assemble, place a Yorkshire pudding on a plate, top it with a slice of warmed meat and gently place a poached egg on top.
- Drizzle Hollandaise sauce over the eggs benedict and sprinkle with chopped fresh parsley if desired.
- Serve immediately.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
