Eggs Benedict
Soft poached eggs and ham on toasted English muffins, draped in a rich, lemony hollandaise. The king of brunch dishes.
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 2
- Level
- Medium
Eggs Benedict has a reputation for being tricky, but it's all about organisation. Make the hollandaise first and keep it warm over a pan of hot water, then poach the eggs while the muffins toast.
Our blender hollandaise is almost foolproof. Hot melted butter poured slowly into the egg yolks cooks them into a thick, glossy sauce in seconds.
Eggs Benedict
25 min total · approx. 780 kcal per serving
Ingredients
Servings
Method
- For the hollandaise, blend the yolks and lemon juice briefly. Melt the butter until bubbling, then, with the blender running, pour it in in a very thin stream until thick. Season and keep warm in a bowl over hot (not boiling) water.
- Bring a deep pan of water to a gentle simmer and add the vinegar.
- Toast the muffins and warm the ham in a dry pan.
- Crack each egg into a cup, swirl the water and slip the eggs in. Poach for 3 minutes until the whites are set, then drain on kitchen paper.
- Top each muffin half with ham and an egg, spoon over the hollandaise and finish with chives and a pinch of paprika.
Cook's noteIf the hollandaise splits, whisk a spoonful of hot water into a clean bowl and gradually whisk the sauce back in.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
