CHORIZO BENEDICT ON ENGLISH MUFFINS

TAKES 1 HR SERVES 4

190g cooking chorizo 8 medium free-range eggs 4 English muffins FOR THE HOLLANDAISE SAUCE

2 egg yolks 2tsp lemon juice 2tsp white wine vinegar 120g butter, melted and cooled Paprika, to serve

1

Heat the oven to 190C/gas 5. Cook the chorizo for 15 mins, until crispy.

2

Meanwhile, in a saucepan of gently simmering water poach the eggs for mins or until cooked to your liking.

3

To make the Hollandaise sauce, whizz the egg yolks in a food processor for 1 min. In a small pan heat the lemon juice and white wine vinegar until steaming. With the processor running, gradually pour in the hot lemon juice and vinegar, then slowly pour in the melted butter until the sauce is thick. Season and keep warm over a pan of warm water.

4

To assemble, slice the muffins in half and toast. Put 2 halves on each plate, and top each with chorizo, egg and Hollandaise sauce, sprinkled with paprika.