WEEKEND CLASSICS

Exclusive recipes from Mary Berry’s new cookbook

‘For me, ingredients are the star of the show and a classic dish is one that shows them of to their best advantage, with the maximum flavour and minimum of fuss. Simplicity is the key, reflected in our own national cuisine – age-old dishes that have been handed down through the generations. I do hope you’ll enjoy them too, and add them to your own repertoire – maybe even start building up your own classic collection.’ Mary’s new series, Classic Mary Berry, is on Mondays on BBC One

Eggs Benedict with spinach

A classic dish, such a treat to have when eating out but thought to be tricky at home – it needs care but is well worthwhile, have a go! Use smoked bacon if liked.

SERVES 4 PREP 10 mins COOK 15-25 mins EASY

8 thin rashers of streaky bacon butter, for spreading and frying 4 eggs

2 English mufins, sliced in half 200g baby spinach

For the hollandaise sauce

2 egg yolks

1 tsp white wine vinegar, plus extra for poaching the eggs 100g unsalted butter, melted

1 Fry the bacon for 4-5 mins until crisp in a dry, non-stick frying pan over a high heat or under the grill, then set aside to keep warm. 2 To make the hollandaise sauce, use a hand whisk to whisk the yolks and vinegar together in a medium bowl until blended (see tip, below right). Set the bowl over a saucepan of gently simmering water. Gradually pour in the melted butter in a thin stream, whisking continuously over the heat, until the sauce has thickened and become glossy. Season, then remove from the heat, cover the bowl with cling film and set aside.

3 Bring the same pan up to the boil, adding more water if needed – enough to poach the eggs. Reduce the heat to a simmer and add a dash of vinegar to the water. Crack each egg into a ramekin or cup, swirl the water with a spoon and then carefully drop into the pan. Leave until the white is just beginning to set and carefully turn with a slotted spoon to form into an oval shape (see tip).

4 Simmer for 3-4 mins or until the white is just set and the yolk is soft in the middle. Keep an eye on the heat: if the water starts to bubble again, turn it down to stop it disrupting the egg’s shape. Using a slotted spoon, carefully lift out and drain on kitchen paper. 5 Toast and butter the mufns and arrange on four plates.

6 Melt a knob of butter in a frying pan and briefy fry the spinach until wilted, then season with salt and pepper.

7 Spoon some spinach on top of each mufn half, top with an egg and a spoonful of hollandaise and arrange two bacon rashers in a cross on top. Serve hot.

GOOD TO KNOW folate

PER SERVING 512 kcals • fat 38g • saturates 18g • carbs 18g • sugars 1g • fibre 2g • protein 23g • salt 2.4g