Eggs Benedict

Eggs Benedict

Eggs Benedict is my all time favourite breakfast dish.Probably the only breakfast dish that can get me out of bed earlier than usual, just so I can have more time with my eggs benedict and not rush the enjoyment of eating it.
The last time I made a Bernaise Sauce I had some left over tarragon leaves, I added this into my hollandaise sauce, which made a nice change to the basic recipe below; if you do have some left over tarragon leaves please do try it and hope you enjoyed it too.
Baloon whisk, sauce pan and a bowl

1.  2 eggs
2.  Some water for poaching the egg
3.  3 tbsp. of white wine vinegar
4.  4 slices of good quality honey roast ham
5.  2 English muffins, sliced in half
6.  Some butter to spread over the muffins
7.  Flat leaf parsley, chopped for garnish (optional)


For the hollandaise sauce:
8.  2 tsp lemon juice
9.  2 tsp white wine vinegar
10. 3 large egg yolks
11. 130g cold unsalted butter, diced
12. Pinch of Salt and pepper (optional)


The Muffin and Ham:
1.  Preheat grill to highest temperature, place your English muffin on the grill for 1-2 minutes until lightly golden brown and crisp. Plate, butter and add 2 slices of ham on top of the muffins.
Poaching the eggs:
2.  On a medium sauce pan over a high heat, bring water to the boil and stir in the white wine vinegar.  Lower the heat and simmer gently. Stir the water and vinegar a few times and slowly slide in the eggs one by one. Cook each eggs for about 3-4 mins. Once cooked remove with a slotted spoon and place on top of the English muffins with ham.

The Hollandaise Sauce:
4.  On a sauce pan, over very low heat, whisk your lemon juice and white wine vinegar, add the egg yolks whisking constantly until light and frothy. (the pan should never be too hot for you to touch the sides of it)
5.  Gradually add the butter, whisk constantly until butter has melted.
6.  When the butter has completely melted, turn up the heat to medium-low, whisk continuously until the mixture has thickened.  (If it looks like it might be splitting and the mixture starts to steam, turn off the heat and whisk continuously for a few mins. It is important to keep whisking to prevent it from splitting and to thicken the mixture.)
7.  When the mixture has thickened and is smooth, season with a pinch of salt and pepper and pour over the top of the ham. Garnish with some chopped parsley.

Serve immediately.

Extra Tip:
Hollandaise Sauce-to make sure that your sauce does not split, don’t stop whisking until the sauce has thickened. Keep the sauce under very, very low heat. If it is not easy to control the heat, put your mixture on a bowl, place the bowl on a simmering sauce pan with water also under low heat.

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  1. Pingback: Eggs Benedict with smoked salmon | Adventures in Gastronomy

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