Easy Eggs Benedict

Ingredients:

• 4 Co-op British eggs, plus 2 yolks

• 100g Co-op reduced fat crème fraîche

• 1 tsp Dijon mustard

• Squeeze of lemon juice

• Freshly ground black pepper

• ½ tsp white wine vinegar

• 2 Co-op muffins, sliced in half

• 4 slices Co-op Parma ham

• Serve with a few chopped chives (optional)

Directions:

1. Whisk together the 2 egg yolks, crème fraîche and mustard

2. Place the bowl over a small pan of gently simmering water and whisk continuously for 3-4 mins, until thickened

3. Whisk in the lemon juice and season with pepper

4. Set the sauce aside, keeping it warm

5. In a pan of boiling water, add the vinegar

6. Lower the heat to a simmer

7. Swirl the water with a spoon and crack an egg into the middle

8. Simmer for 2-3 mins and then remove with a slotted spoon and keep warm

9. Repeat the process with the remaining eggs

10. Toast the muffins, top each half with a slice of ham, an egg, a dollop of sauce and chives, if you like, and some black pepper