Eggs Benedict

I love making this recipe on the weekends as you can unwind with family and friends and indulge in a cafe style breakfast without having to leave the comfort of your own home.

Step 1

For the hollandaise, place the butter in a saucepan and melt until just beginning to brown.

Step 2

Whilst this is happening place the egg yolks and vinegar in a food processor and blitz on a high speed until pale.

Step 3

Once the butter is ready add to the egg mix very slowly whilst the mixer is still running. The result should be a thick pale sauce.

Step 4

Add the lemon and seasoning to taste, mix well after each addition.

Step 5

Serve with poached eggs on toasted muffins, spinach and ham. It will keep in the fridge for up to one week, just reheat it very gently as it may split.