Scrambled Eggs Benedict & Orange Fresh Toast

SERVES   4

PREPARATION TIME           10 minutes

COOKING TIME                   10 minutes

1oz (30g) polyunsaturated margarine

1/2oz (15g) plain flour

8ft oz (225ml) chicken stock

1 tablespoons lemon juice

Freshly ground black pepper

4 eggs, size 2

2 tablespoons skimmed milk

4 very thin slices bailed ham, about 4oz (115g) together, fat removed

4 slices wholemeal bread

2 level tablespoons chopped fresh parsley

Fresh parsley sprigs to garnish.

1. Heat half the margarine in a small saucepan, mix in the flour and cook gently for 1 minute, stirring. Gradually stir in the stock and lemon juice, then season with pepper and bring to the boil over a moderate beat, stirring all the time. Lower the heat and simmer for 2-3 minutes, stirring frequently until the sauce has thickened. Cover and set aside.
2. Whisk the eggs lightly with the milk and season with pepper. Put the remaining margarine in a small nonstick saucepan and set to melt over a low heat.
3. Meanwhile, heat the grill to medium, warp the ham in foil and place it in the grill pan under the rack. Arrange the bread on the rack and put it under the grill, toasting it lightly on both side.
4. While the bread is toasting, pour the egg mixture into the melted margarine and stir continuously over a low beat for about 3 minutes, until it is thickened to a smooth, creamy consistency.

Softly set eggs are piled on crisp toast and wafer-thin ham and topped with a smooth chicken sauce, in a hearty dish for a late Sunday breakfast. For those who like their eggs in a lighter morning dish, French toast offers puffy and crisp triangles of bread that have absorbed the arrange-flavoured egg.

Tip: Take the scrambled eggs off the heat as soon as they become creamy. They will continue to cook in their own heat while you serve out the ham and, if overcooked, will become rubbery.

Orange French Toast

SERVES   4

PREPARATION TIME           5 minutes

COOKING TIME                   5 minutes

2 eggs, size 2

6fl oz (175ml) skimmed milk

1 level tablespoon finely grated orange rind

4 slice 3-day-old wholemeal bread, ¼ in (6mm) thick, cut in half      and crusts removed

1 tablespoon corn oil.

1. Whisk the eggs, milk and orange rind together and pour into a wide, flat dish. Lay the bread in it in one layer and after 10-15 seconds, turn over with a palette knife. Leave for 2-3 minutes to soak up all the mixture.
2. Heat the oil in a large nonstick frying pan and cook the bread over a moderately high heat for 2-3 minutes on each side, until lightly browned. Serve at once while hot and crisp.