Eggs benedict

Indulgent classic eggs benedict served on hot buttered English muffins, topped with poached eggs with a heavenly drizzle of hollandaise sauce creates the perfect brunch.

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Eggs benedict
  • 20 gram butter
  • 80 gram packet baby spinach leaves
  • 1 tablespoon vinegar
  • 8 eggs
  • 4 english muffins, halved, toasted
  • 4 slice ham
  • 1/2 cup hollandaise sauce (see notes)


Eggs benedict
  • 1
    Melt butter in a flying pan on medium. Add spinach and cook for 2-3 minutes, until wilted. Transfer to a plate. Cover to keep warm.
  • 2
    Half fill a deep frying pan with water. Add vinegar. Bring to a boil then reduce heat to low. Crack each egg into a small bowl and slide into simmering water. Cook for 2-3 minutes, until the whites have set and the yolk is still runny.
  • 3
    Meanwhile, arrange toasted muffins topped with spinach and ham on serving plates.
  • 4
    Remove eggs from water with a slotted spoon. Allow to drain and place on top of ham. Drizzle with hollandaise and a grinding of cracked pepper.


For the hollandaise sauce, you can use a ready-made jar or packet mix, or make your own: Simmer 1/4 cup white vinegar, 2 tablespoons water and 1/2 teaspoon peppercorns until reduced by half. Strain into a heatproof bowl over a saucepan of gently simmering water. Whisk in 4 egg yolks. Continue whisking for 3-4 minutes, until thickened and creamy. Remove from heat. Gradually pour in 250g melted clarified butter, whisking constantly until thick and glossy. If the sauce overheats, it may "split" (curdle). You can repair this by whisking in 1-2 tablespoons hot water or by starting with a fresh egg yolk in a new bowl and gently whisking the curdled sauce into it. To clarify butter, melt gently and allow sediment to drop to the bottom. Skim off froth and use remaining liquid.

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