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EGGS BENEDICT WITH WEST PEAK MEATS GAMMON STEAKS

Ingredients:
1 to 2 packs of West Peak Meats Gammon steaks (normally 2 per pack)
Butter for cooking
4 eggs
1 tsp. salt
2 tsps. Vinegar
2 – 4 English Muffins
Butter
Hollandaise sauce (Make your own, or use store-bought)
Freshly chopped chives
Black pepper

Method:
Start by cooking the gammon steaks. If frozen, defrost thoroughly before cooking. Fry in a pan with butter over medium heat for 5 – 10 minutes or unitil cooked.

Poach the eggs:
While the bacon is cooking, fill a large saucepan with hot water about two-thirds and bring to a boil, add salt and vinegar. Break your egg carefully into a cup. Bring the heat down to simmer and place the egg slowly into the water. Cook for 3 to 4 minutes depending on how you like the yolk. Once done, lift the egg slowly out of the water with a slotted spoon and repeat the process.

You can choose to make your own hollandaise sauce or buy it ready-made. (Tip: you can also use cheese sauce instead of hollandaise sauce)

Cut the muffins in half and place them on a baking sheet, then spread butter on each. Toast in the oven until light golden-brown.

To assemble:
Place the warm muffin halves onto a plate, top with the gammon steaks, place the eggs ontop and pour the hollandaise sauce over. Sprinkle with black pepper and fresh chives.