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.
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
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.
