Eggs Benedict

2 large or beef tomatoes, sliced horizontally

1tsp white wine vinegar

4 large eggs

2 seeded bagels, sliced in half

4 good slices of good quality roast ham

4 heaped tbsp. hollandaise sauce

50g rocket

Heat the grill to high, season the cut sides of the tomatoes and grill for 3 – 4 mins. keep warm. To poach the eggs, bring a deep pan of water to the boil, add the vinegar. Crack one egg, carefully into a ramekin or teacup, don’t break the yoke. Turn the heat down a little, swirl the water to create a whirlpool and gently pour the egg into the centre of the whirlpool to create a round shape. cook for 2 – 3 mins then remove with a slotted spoon to a warm plate. Repeat with the remaining eggs. Meanwhile, toast the bagels and top each with a slice of ham. When all the eggs are done, add a tomato to each bagel, a poached egg and a spoonful of hollandaise sauce. serve with a handful of rocket on top.

NOTE; If you have an egg poaching pan use that instead, but it’s not the same rustic look.