Eggs Benedict with Easy Hollandaise

Chef: Aldi
Prep: 15 mins
Cook: 15 mins
Eggs Benedict with Easy Hollandaise
A delicious option for brunch

175g Unsalted Butter

50ml Vinegar

4 Egg Yolks

50ml Water

½ tsp ground White Pepper

½ fresh Lemon

4 medium Free Range Eggs

2 English Muffins, halved and toasted

4 slices cooked, Smoked Ham

Handful Baby Leaf Salad Leaves

To make the hollandaise, gently melt the butter and vinegar together in a pan.

Place the egg yolks in a liquidiser along with the water and pepper.

Blitz the egg yolks and water together for 15 seconds.

Bring the butter and vinegar to the boil.

Turn on the liquidiser and add the boiling butter and vinegar mix to the egg yolk mixture in a thin stream. It will thicken considerably.

Once all in, turn off and pour into a warm bowl or pan, cover with film and leave to set for 5 minutes, stirring occasionally.

Taste the sauce and adjust the seasoning, adding a squeeze of lemon juice, keep warm.

Bring a pan of water to the boil.

Crack the 4 eggs into the water, turn down the heat and poach for 3-4 minutes, do not overcook.

Meanwhile, place the 4 halves of muffin on 4 plates.

Top with a slice of ham and a few baby leaf salad leaves.

Place the eggs on top and spoon over the hollandaise.


Preparation Time
15 minutes

Cooking Time
15 minutes

Main ingredients

Recipe Type
Starters, Lunch Box, Breakfast

Level of Difficulty

Add white wine instead of water for an extra twist.
Muffins can be replaced with sesame buns, again toasted.
When poaching eggs, add a dash of vinegar or lemon to the water to set the white perfectly.
Leaving the sauce to set for 5 minutes will thicken the sauce perfectly as the cooking will continue.

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