A perfect eggs Benedict is one of my all time favourite breakfast treats and one that I generally order when I feel like indulging. It can be a little tricky to make, involving whipping up a dreaded emulsion, but well worth it if you are making it for a few people. In this version I have replaced the English muffin with roasted brown mushrooms, and I’ve layered it with wilted spinach and prosciutto. Finishing it off with an unctuous hollandaise sauce with chives.
By coincidence and totally unintentionally the recipe also becomes a perfect low carb high fat breakfast option, and ideal if you are banting.