Wednesday, 11 August 2010

Cheesy, Ham and Egg Muffins

You can never make enough of these hearty snacks.

Serves: 4
Preparation time: 10 minutes
Cooking time: 10 minutes


- 25g butter
- 2 tbsp plain flour
- 300ml milk
- 100g Cheddar cheese, grated
- pinch of English mustard powder
- 1 tsp vinegar
- 4 eggs
- 4 English muffins, split in half
- 4 slices baked ham
- freshly ground black pepper
- fresh chives, chopped, to garnish


Melt the butter in a small pan, stir in the flour and gradually whisk in the milk. Cook, stirring, until you have a smooth, thickened sauce, then stir in the grated cheese and mustard powder and allow to bubble gently for 2 to 3 minutes.

Add the vinegar to a large pan of water, and bring to the boil. Use a wooden spoon to swirl the water. Crack an egg into a cup and, with the water swirling, carefully slide the egg into the water (the purpose of swirling the water is to prevent the white of the egg from spreading out when it enters the water). Cook the eggs for 4 to 5 minutes until the yolks are firm. Lift out of the water using a slotted spoon and drain onto double-layered kitchen towel.

Toast the muffins lightly and arrange on warmed plates, two halves to each plate. Top the muffins with a slice of ham, then carefully place a poached egg on the ham and drizzle with the cheese sauce.

Season with freshly ground black pepper and garnish with a sprinkle of the fresh, chopped chives.


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