Eggs Benedict

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Serves: 4

By Carmenere

(1 Vote) 1


  • 2 egg yolk

  • 1 tbsp white wine vinegar

  • 1 tbsp water

  • 6oz butter melted

  • 4 large poached eggs

  • 2 English muffins

  • 4 slices nice ham

  • 1 1/2 tbsp lemon juice


  1. To make the Hollandaise: Boil the vinegar, water and 1 tablespoon of the lemon juice in a small saucepan, until it has reduced by half. Pour into a bowl and add the egg yolks and whisk.
  2. Place the bowl over a pan of simmering water and whisk for a few moments.
  3. Gradually add the melted butter whisking all the time until it has formed a thick sauce. Season with salt and pepper and a little lemon juice.
  4. To assemble: Halve and toast the muffins, place each half on a plate, top each muffin with a slice of ham and a poached egg.
    Spoon lots of the sauce over the egg before serving.

Handy Hint

Hollandaise really is easy once you get the knack. If it curdles (goes like scrambled eggs) you must start again so the trick is to keep it at a very low heat.

Additional Information

  • ham

  • Egg

  • Brunch

  • Breakfast Meal

  • Nut Free

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Your comments

  • Carmenere 27/02/08 11:04

    This is a classic and delicious brunch dish. It can be easily served without the ham for vegetarians. If you substitute cooked, drained and chopped up spinach it becomes what is known as Eggs Florentine and is equally fabulous!