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New York eggs benedict

New York eggs benedict

It's a lazy Sunday morning - what will you have for brunch? New York eggs benedict is totally delicious, but you might find yourself getting up early for it!

Preparation time: 5 mins
Cooking time: 10-15 mins
Serves: 4

What you need:

  • 450g/1lb baby new potatoes, halved
  • 3 tbsp vegetable oil
  • a dash of vinegar
  • 4 large Lion quality eggs
  • 175g/6oz smoked salmon
  • chives to garnish

What you do:

  1. Boil the potatoes in boiling salted water for 5 mins, then drain. Heat the oil in a large frying pan and sauté the potatoes for 8-10 mins, stirring until golden brown and crisp. Keep warm.
  2. Fill a large frying pan with salted water, add the vinegar and bring to the boil. Carefully crack the eggs into the simmering water then reduce the heat and cook for 3-5 mins depending how you like your eggs cooked. Lift the eggs from the water with a slotted spoon; drain on kitchen paper.
  3. To serve, divide the potatoes between four warm plates, top with folds of smoked salmon, then place a poached egg on top of each. Scatter over chives if liked and serve.

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British Lion eggs

British Lion eggs

Look for the Lion on eggs to guarantee the highest standards of food safety. All Lion Quality eggs come from British hens vaccinated against salmonella and are date-stamped for freshness.

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