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How to make

Eggs Benedict

Recipe by:

Flora Shedden

Eggs Benedict is a favourite of mine and it's not as hard to make as you might think! 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...
Prep time
5 minutes
Cook time
10 minutes
Difficulty
Easy
Servings
2

Ingredients: 

Ingredients:

3 egg yolks
1 tbsp white wine vinegar 250g gold top butter
2 tbsp lemon juice
salt + pepper
2 English muffins
2 poached eggs
handful of spinach
4 slices of good smoked ham

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Instructions: 

Method:

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.

Enjoy! 

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