Delia's Eggs Benedict recipe uses ready-made hollandaise sauce for a cheat's treat.
Equipment: You will also need a grill pan and rack and a 10 x 14 inch (25.5 x 35 cm) baking tray.
Preheat the grill to its highest setting.
Make the hollandaise sauce.
Poach the eggs.
When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides.
Now butter the muffins and place them on the baking tray, then top each half with two slices of pancetta.
Put a poached egg on top of each muffin half and then spoon over the hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg).
Now flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible, but do not take your eyes off them - they need to be tinged golden and no more. This should just glaze the surface of the hollandaise. Serve straight away on hot plates.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.