If you want to spoil your mom on Mother’s Day – why not make her a delicious breakfast in bed? Try Jamie Oliver’s eggs benedict, three ways, with cheat’s hollandaise.
Ingredients
• 100g baby spinach
• 2 English muffins
• 2 large free-range eggs
• 1 splash of white wine vinegar
• Your favourite chilli jam
• 20g cress (optional)
Cheat’s Hollandaise
• 2 heaped tablespoons free-range mayonnaise
• ½ teaspoon Dijon mustard
• 1 splash of white wine vinegar
• 15g Cheddar cheese
Topping options (choose one)
• 40g thinly sliced smoked ham
• 50g picked brown and white crab meat, from sustainable sources
• 40g smoked salmon, from sustainable sources
Method
For the cheat’s hollandaise, set a heatproof bowl over a pan of simmering water and warm the mayo, mustard and vinegar with a splash of water, stirring occasionally. Once combined, grate in the cheese and stir until it melts into the sauce. Taste and season. Add the spinach and a splash of water to a pan over a medium heat. Allow the leaves to wilt and cook until all the liquid has evaporated.
Meanwhile, halve and toast your muffins. To poach your eggs, bring a pan of water to a light simmer, add a pinch of sea salt and the vinegar, then gently add the eggs to the pan. Depending on your pan, a really soft poached egg should take around 2 minutes; a soft-to-firm one will need 4 minutes. When they’re done, remove and place on some kitchen paper to dry off. Spread a thin layer of chilli jam over the toasted muffins. Top with the spinach, your choice of ham, crab or salmon, an egg and some sauce. Snip over some cress, if you like, too.
Source: Jamie Oliver’s website.