Mortadella is paired with poached eggs and Hollandaise-style sauce for a delicious and easy breakfast option.
Ingredients 8
4 slices mortadella
2 eggs, large
2 English muffins, split and toasted
2 tbsp unsalted butter, plus extra for toasting muffins
1 tbsp lemon juice, fresh
1 egg yolk, large
salt and freshly ground black pepper, to taste
chives, chopped, fresh, for garnish, optional
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Method 5
Toast the until golden brown. Spread with a little and keep warm.
To make the Hollandaise-style sauce, whisk the and together in a heatproof bowl. Place the bowl over a pan of gently simmering water (do not let the bowl touch the water). Whisk constantly while slowly drizzling in the melted until the sauce thickens. Season with salt and pepper. Remove from heat and keep warm.
Bring a saucepan of water to a gentle simmer. Crack each into a small bowl, then gently slide into the water. Poach for 3–4 minutes, or until the whites are set and the yolks are still runny. Remove with a slotted spoon and drain on kitchen paper.
In a dry frying pan over medium heat, warm the slices for about 1 minute on each side, until just heated through and slightly crisp at the edges.
To assemble, place the toasted on serving plates. Top each with a slice of , a , and a generous spoonful of Hollandaise-style sauce. Garnish with chopped chives, if using. Serve immediately.
