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Quails Eggs with Serrano Ham
Preparation time – 3 minutes
Cooking time – 6 minutes+
A tangy bacon and egg starter or even a tasty brunch
50 g/2 oz ready-made hollandaise sauce 1 tsp Dijon Mustard 2 slices serrano ham 2 English muffins, split and toasted 25 g/1 oz butter, softened 4 quail’s eggs Watercress or lamb’s lettuce to serve
- Mix the hollandaise with the mustard and set aside. Heat a small frying pan until hot, add the ham and dry-fry for 2 minutes on each side, until crispy. Meanwhile spread the muffins with some of the butter and keep warm.
- Brush a non-stick frying pan with the remaining butter and place over a moderate heat until hot. Break in the eggs and cook for 2 minutes.
- Divide the muffin halves between 2 plates, arrange the eggs on top and spoon over the sauce. Serve immediately with the crisp ham and salad leaves.
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