Eggs Benedict

Prep: 10 mins
Cook: 10 mins
Eggs Benedict
This recipe for eggs benedict is the perfect leisurely brunch for grown ups on a Sunday morning.

2 tsp white wine vinegar

2 free range eggs

For the Hollandaise

2 egg yolks

½ lemon, juice only

1 tbsp white wine vinegar

100g butter

2 English muffins, split and toasted

4 slices Parma ham

To make the eggs: add the vinegar to a small pan of just simmering water and swirl it rapidly. Crack the eggs carefully into the centre of the swirling vinegar. Put a lid on the saucepan and leave for 3 minutes until the whites become solid. Lift out with a slotted spoon and leave to drain on each plate.

For the Hollandaise: Place the egg yolks into a food processor with some salt and blend until well combined. In a saucepan, gently heat the lemon and vinegar together in a small pan and pour into the egg yolk mixture while continuing to blend.

On a gentle heat, melt the butter. Then slowly drizzle the butter into the egg mixture while still blending until it forms a creamy sauce. Place two slices of ham over each toasted muffin half and top with the poached eggs. Pour the hollandaise sauce over the eggs and serve. 


Preparation Time
10 minutes

Cooking Time
10 minutes

Main ingredients
Eggs, Pork

Recipe Type
Easy, Entertaining, Quick Meals, Breakfast

Level of Difficulty

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