Get your breakfast fix with this easy crumpet version of eggs Benedict.
- Whisk the mayonnaise, yoghurt, lemon juice and mustard in a small bowl until combined. Slowly pour in the butter while whisking to combine (do not add the milky part – see Notes). Season with a pinch of cayenne pepper.
- To poach the eggs, fill a saucepan with water to two-thirds full. Add a pinch of salt. Bring to a boil, then reduce to a medium-low heat. Stir the water until a whirlpool forms. Break an egg into a saucer, and then slide into the water. Cook, without stirring for 3 minutes for a soft yolk. Remove to a plate lined with paper towel using a slotted spoon. Repeat with remaining eggs.
- Place 2 crumpets on each plate. Top with the ham and egg. Drizzle over the sauce. Sprinkle with chives and a little cayenne pepper. Serve with steamed asparagus.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set