Eggs Benedict

Eggs Benedict, a timeless classic that exudes elegance and culinary finesse. As we bask in the joy of Brunch Month, there's no better way to celebrate than by indulging in this iconic dish from BBC Good Food. Picture perfectly poached eggs nestled atop toasted English muffins, crowned with velvety hollandaise sauce that cascades down in a symphony of flavours. Yum!

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves: Makes 4 halves


  • 3 tbsp white wine vinegar
  • 4 eggs
  • 2 toasting muffins
  • 4 slices of parma ham
For the hollandaise sauce
  • 125g butter
  • 2 egg yolks
  • ½ tsp white wine vinegar or tarragon vinegar
  • squeeze of lemon juice
  • pinch of cayenne pepper



Step 1: Place a deep saucepan of at least 2 litres of water to boil and add 3 tbsp od white wine vinegar. Lower the heat and allow to gently simmer. 

Step 2: Crack the eggs into four separate coffee cups of ramekins. Then split the muffins and toast them for a few minutes either side. 

Making the hollandaise sauce

Step 1: In a saucepan, melt the butter and skim any white solids from the surface and keep the butter warm. 

Step 2: Put the egg yolks, white wine or tarragon vinegar, a pinch of salt and a splash of ice cold water in a metal or glass bowl that can fit over a small pan. Whisk for a few minutes, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, this should take approximately 3-5 mins.

Step 3: Remove from the heat and slowly whisk in the melted butter bit by bit until it’s all combined and you have a creamy hollandaise. (If it gets too thick, don't worry just add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.

Making the eggs: 

Step 1: Swirl the simmering vinegar water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.

Step 2: Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once.

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