Classic Eggs Benedict

Cook time 30 Minutes
Servings 4


8 eggs
1 tbs. white vinegar
4 English muffins, cut in half then toasted
6-8 slices of ham off the bone
½ a bunch of watercress and a few handfuls of baby spinach

1 tbs. lemon juice
1 tbsp white vinegar
2 egg yolks
200g butter that has been clarified
Pinch cayenne pepper
Salt and white pepper

Classic Eggs Benedict


To make the hollandaise sauce, put the eggs and vinegar in a large glass bowl. Place this over a pot of gently simmering water. Whisk vigorously until the mixture becomes thick, pale and creamy. Remove the bowl from the heat now and slowly trickle the clarified butter into the yolk mixture, whisking continuously. Occasionally place the bowl back over the simmering water.  The mixture should now be thick and glossy. If the sauce is too thick add one tablespoon of water. Season the sauce well with salt, pepper, cayenne and lemon juice. Keep in a warm place.

In a large saucepan or pan bring water and the vinegar to the boil, then, turn down to a simmer. Gently crack eggs in a glass, one at a time and slip into the water. Poach for 3 minutes or until just set, then with a slotted spoon remove from the water and drain on paper towel. Season the eggs with salt.

To assemble, place ham and watercress or spinach on the toasted muffins then top with the poached eggs. Spoon over the hollandaise sauce and serve immediately.