Serves 2 2 thick slices of ciabatta bread 1-2 tbsp olive oil 4 basil leaves 4 slices Parma Ham 2 eggs salt and black pepper Hollandaise sauce: 3 egg yolks 1 tbsp lemon juice 1 tbsp white wine vinegar 1 bay leaf 150g butter, melted pinch of nutmeg
Lightly toast the ciabattas on both sides, drizzle with olive oil and rub basil leaves into the bread. Lay a slice of Parma Ham on top of each and then grill for 1-2 minutes. Keep warm To make the hollandaise sauce, whisk the egg yolks until creamy. Place the lemon juice and vinegar in a small sauce pan along with the bay leaf and bring to the boil. Remove from the heat and pour slowly into the egg yolks in a steady stream, whisking continuously Pour the melted butter into the egg mixture in the same way, whisking continuously until the sauce has thickened Add a pinch of nutmeg and season to taste. Keep warm and stir at regular intervals to prevent a skin from forming To poach the eggs, bring a large saucepan with 10cm water to the boil. Crack each egg into a small bowl and then tip carefully into the boiling water. Poach for 2 ½ minutes and then carefully lift out of the water. Drain To serve, place a poached egg on top of each slice of ciabatta, spoon over plenty Hollandaise sauce and arrange another slice of Parma Ham on top of each serving Cook's tip: Poach 2 eggs per serving if you are feeling especially hungry. The nutmeg can be omitted if you prefer Recipe courtesy of the Parma Ham Consortium