Savory ham is topped with a poached egg. The best part is blanketing the sandwich with your favorite shredded cheese and ...

We use ham instead of Canadian bacon in our eggs Benedict; we prefer how it crisps up in the pan. What you can't skip is the ...

Perfectly poached eggs are essential, with creamy insides that don't fall apart. If you're brave enough to make this brunch standout for a crowd, we can help you poach eggs a dozen at a time , too.

Fill a large saucepan with cold water. Add carrot, celery, onion halves, cloves and bay leaves. Add your ham hock in. Bring to the boil. Then turn down and simmer gently for 1½-2 hours. The time ...

To make the béchamel sauce, melt the butter in a small saucepan over medium heat. Add the flour and cook, whisking, for 1 minute. Add the milk and cook, whisking occasionally, until it comes to a ...

Add the potatoes and ham to the pan and cook until heated through. Stir in a dash of the Tabasco sauce and cook for 5 minutes until the potatoes start to turn golden brown. 3.

In the clip, he explains: "You want around 85 to 90 degrees, three minutes. People always say you need to stir the water. "Personally, I don't believe you really need to.

Two poached eggs and a rich, gluten-free hollandaise sauce tie it all together, served with golden house potatoes. It’s a crunchy, creamy, and crave-worthy experience.