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Loading...| 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 |
| 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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