Ingredients

4-8 Clarence Court Burford Brown eggs
8 rashers prosciutto
4 English muffins
Soft unsalted butter
125g bag baby spinach
Sea salt and black pepper
Nyetimber’s Rosé Multi-Vintage, to serve
A true classic paired with Nyetimber Rosé Multi-Vintage. The red fruit flavours and dry style work brilliantly with silky yet picante Hollandaise sauce and salty parma ham – the perfect brunch!...

Instructions

1.Fry or grill the prosciutto rashers and keep warm. Lightly wilt the spinach with a little butter.
2.Place a large saucepan of water on medium heat. Poach the eggs to your liking by simply cracking them into the slowly bubbling water and letting them bob around for 3-4 minutes until cooked. Fish them out with a slotted spoon.
3.Halve and toast the muffins then butter them. Divide the muffins between the plates.
4.Top with spinach, prosciutto and an egg. Then spoon over the silky Hollandaise sauce.
5.Pour a glass of Nyetimber and enjoy!

A true classic paired with Nyetimber Rosé Multi-Vintage. The red fruit flavours and dry style work brilliantly with silky yet picante Hollandaise sauce and salty parma ham – the perfect brunch!

Nyetimber wines are available to purchase in Singapore via Analogue Wine Merchants and Cold Storage.


Images: Nyetimber and Clarence Court

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