Ibérico style eggs benedict, perfect for Sunday brunch.

You can buy pre-made Hollandaise Sauce or make your own using a hand blender: combine 1 egg yolk, 1 tsp lemon juice and 1 tsp water, and then slowly add 115ml of melted butter, whilst constantly blending.

4 free range eggs
Brindisa Spanish Soup (Click Here To Add To Cart)
100ml hollandaise sauce
1 tsp La Chinata mild paprika + garnish
Brindisa Arbequina Olive Oil (Click Here To Add To Cart)
50g Ibérico sliced ham
2 tbsp Unio Chardonnay Vinegar

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