Delicious Eggs Benedict breakfast recipe is the perfect way to use up leftover ham

16 hours ago 12

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On Boxing Day, it's tradition to have gammon ham, but any leftovers can be used for a delicious brunch the next day.

A dish of egg Benedict with ham, muffin and topped with Hollandaise sauce

Tesco have shared their go-to festive Eggs Benedict (Image: Getty)

During Twixmas, the period between Christmas and New Year, there will likely be lots of leftover food.

Jamie Robinson, executive development chef at Tesco, said: "For many of us, the festive season is very much centred around food.

"And using up your leftovers is a great way to make your Christmas food go further."

If you have some cooked gammon ham that needs to be eaten, why not add the festive favourite to a delicious Eggs Benedict?

Tesco have shared their go-to festive Eggs Benedict recipe which makes the most perfect brunch.

Traditional Sliced Honey Glazed Ham

Leftover ham can be eaten with a poached egg and Hollandaise sauce (Image: Getty)

Festive Eggs Benedict

Serves: eight people

Ingredients

One tbsp white wine vinegar

Eight medium eggs

Four English muffins, sliced in half

200g cooked gammon ham, sliced

For the hollandaise

Three large egg yolks

Two tbsp lemon juice

175g unsalted butter, cubed

65g cheese (Brie, Camembert or Stilton), plus extra to crumble on top

10g fresh parsley, stalks discarded, finely chopped to serve

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Poached egg on brown bread served with ham, avocado and sauce Hollandaise

You can add avocado to your Eggs Benedict, if you like (Image: Getty)

Method

Make the hollandaise sauce

Fill a pan of water to 4cm deep, then bring to a gentle simmer. In a heatproof bowl that fits on top of the pan, whisk the egg yolks with the lemon juice on top of the pan of simmering water.

Add all of the butter, a cube at a time, while whisking continuously. Once the butter has melted, stir in the cheese. Set aside.

Cooking the eggs

In the saucepan of hot water, pour in some vinegar, stir clockwise and crack in the eggs. Cook for around three minutes.

To serve, toast the muffins, top with sliced ham and add a poached egg, then pour over the hollandaise sauce. Garnish with parsley and cheese.

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