Eggs Benedict

Ingredients 

• 4 eggs
• 200 grams refined flour
• 5 grams yeast
• 1 tablespoon castor sugar
• ½ cup milk
• 1 egg white
• Oil for cooking
• For topping Hollandaise sauce
• Crushed black peppercorns to taste
• Paprika to sprinkle
• Fresh parsley chopped, to sprinkle

Method

1. To make English muffins, put yeast in a bowl. Add sugar and milk and mix well.
2. Add flour and mix. Add egg white, mix and knead into a soft dough. Set aside till the dough doubles in volume.
3. Divide the dough into 4 equal portions and roll out into balls. Dust the balls with dry flour and pat into thick discs with your fingers.
4. Heat some oil on a non-stick tawa. Place the discs on it and cook, turning sides, for 7-8 minutes or till evenly done on both sides.
5. Heat sufficient water in a non-stick pan. Break eggs, one by one, into it and let them poach. Drain on an absorbent paper.
6. Place the English muffins on a serving platter. Place a poached egg on each and top with a spoonful of hollandaise sauce. Sprinkle crushed peppercorns, paprika and parsley and serve immediately.