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    You will need

    2 Warburtons Muffins, sliced in half and toasted

    4 medium free-range eggs

    Butter for spreading

    4 slices of ham

    4 tablespoons ready-made hollandaise sauce

    1 tsp each of sunflower and pumpkin seeds, lightly toasted

    1 tsp golden linseeds

    A handful of chopped chives

    Salt and ground black pepper

    Make with

    Warburtons 4 Toasting Muffins

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    Make it

    10 minutes | Serves 2

    1. Heat a deep pan of water over a low heat until just simmering and add the vinegar.
    2. Crack an egg into a small cup and gently pour into the pan. Cook the egg for 2-3 minutes for soft poached or until cooked to your liking. Remove with a slotted spoon and drain.
    3. Heat a separate pan of water, and bring to a simmer. Spoon the hollandaise sauce into a glass bowl and place this on top of the pan. Stir until the sauce is warm to the touch and has a looser consistency.
    4. Meanwhile, toast the Warburtons muffins slices and lightly spread with butter. Top each with a slice of ham, a poached egg and a drizzle of hollandaise sauce. Finish with a sprinkling of seeds, the chopped chives and a little salt and ground black pepper.
    5. Enjoy the results of this delicious breakfast recipe. We're sure it will be eggcellent!