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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



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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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.


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