Eggs Benedict


2 egg yolks
1 tbsp. lemon juice
a large pinch of salt
150 g unsalted butter

Poached Eggs:
4 eggs
4 tbsp. white wine vinegar

To Serve:
4 slices of smoked ham
2 English muffins

Eggs Benedict

This classic breakfast is a great way to start a lazy Sunday. Best served with great coffee, freshly squeezed orange juice and your favourite newspaper.



  • Heat a saucepan and slowly melt the butter – but make sure it doesn’t reach boiling point.
  • Put the egg yolks, lemon juice and salt into a blender and blitz the mixture until light in colour – about 40 seconds should do the trick.
  • Turn the blender down to its lowest speed.
  • Take the melted butter and slowly drizzle it into the egg yolk mixture, until it’s all been used up.
  • Keep blending for an extra 10 seconds.
  • Taste and adjust to your liking – if you think it needs more lemon juice or salt you can simply stir it in.

Poached Egg

  • Bring a large pot of water to the boil then add the vinegar.
  • Break an egg into a teacup or ramekin.
  • Using the back of a wooden spoon, swirl the water until a vortex forms.
  • Carefully slide the egg into the water.
  • Poach for about 3 minutes then remove the poached egg using a slotted spoon.
  • Drain the egg on kitchen paper and keep it warm.
  • Repeat with the remaining three eggs – one at a time.

To Serve

  • While the eggs are poaching, cut the English muffins in half and toast them on both sides.
  • Place two English muffins on two plates.
  • Spoon and spread a tiny bit of hollandaise sauce over each toasted muffin, then top with the slices of ham.
  • Place a poached egg on top of each slice of ham.
  • Generously spoon dollops of hollandaise over each egg.
  • Tuck in!


You can replace the smoked ham with crispy bacon, smoked salmon or if you are vegetarian, opt for wilted spinach instead.