Eggs Benedict
A classic eggs benedict made simple for home cooking. Soft poached eggs, rich hollandaise, and a savoury base come together for a balanced, satisfying dish.
Perfect for a relaxed brunch or when you want something a little more indulgent.
15 Mins. 15 Mins. 2
🛒 Ingredients:
- 2 English muffins, split and toasted
Choice of:
- 4 slices streaky bacon (crispy)
- OR 2 slices smoked Burgundy ham
- OR 2 slices gammon ham
- 2 eggs (for poaching)
- 1 tsp white vinegar (for poaching water)
- Salt & pepper to taste
Hollandaise Sauce:
- 3 egg yolks
- 120g salted butter, melted and warm
- 1½–2 tsp lemon juice (to taste)
- Pinch of cayenne or paprika
- Optional: 1–2 tsp warm water (to loosen if too thick)
👨🍳 Instructions:
- Cook protein: Fry bacon until crisp, or warm ham slices gently in a pan.
- Poach eggs: Bring a pan of water to a gentle simmer. Add vinegar. Crack eggs into cups, slide gently into water. Poach 3–4 mins until whites set but yolks are runny.
- Make hollandaise: Whisk egg yolks with lemon juice until smooth. Slowly drizzle in warm melted butter while whisking constantly until glossy and thick. Adjust with a splash of warm water if too thick. Season with cayenne/paprika. Taste before adding extra salt (salted butter may be enough).
- Assemble: Place toasted muffin halves on plates. Top each with bacon or ham, then a poached egg. Spoon hollandaise generously over the top.
🍽️ Serving Suggestions:
- With sautéed spinach or rocket on the side
- Add sliced avocado for extra richness
- Pair with fresh orange juice or coffee
✨ Pro Tip:
Keep hollandaise warm but not hot — if it cools, it thickens. Holding it in a thermos or insulated jug keeps it pourable until serving.
This recipe uses:
