Eggs Benedict

August 27, 2014

Poached eggs are not something I have ever mastered. I know the general idea, boil some water, crack the egg into it and leave it to poach. It should take about two minutes for a soft poached egg and done correctly they taste lovely. In theory it sounds good, in practice I have never been able to get it right. This weekend I decided I was going to experiment and try and make Eggs Benedict. I got the recipe from British Lion Eggs, who have a wide range of recipes for poached eggs. Eggs Benedict is one of those recipes you imagine ordering for breakfast in a smart hotel. It should arrive on a trolley under a silver dish, delivered by room service by a person in a smart uniform. The sort of breakfast you expect on a leisurely weekend when time is yours to enjoy.

Eggs Benedict

Poached eggs on toasted muffins with a slice of ham and a dash of Hollandaise sauce, it is an American dish. Americans love breakfast, I remember huge stacks of pancakes smothered with maple syrup and a side order of bacon, breakfasts served with strange sausages resembling burgers and eggs done as you asked. This is a much lighter breakfast but in a way much more decadent.
Eggs benedict

The poached eggs are delicious, with a taste all their own. A sprinkling of black pepper completes the dish and cutting into the egg it releases the yolk which mingles delightfully with the Hollandaise sauce. You can buy ready made Hollandaise sauce or attempt to make your own. It is simple enough to make but it is an idea to let the white wine vinegar cool before adding the eggs and melted butter. Mine tasted nice but looked a little odd, something that I will improve with practice.

Eggs Benedict

Eggs Benedict is a special treat for a weekend breakfast. Other variations on it use bacon instead of ham or even smoked salmon for a more luxurious treat. It is a great way to start a lazy day and brings a feel of holiday to the day.


Eggs Benedict

Servings 2


  • For the sauce
  • 3 tbsp white wine vinegar
  • 75 g/3oz butter melted
  • 2 large British Lion egg yolks
  • salt and freshly ground black pepper
  • To complete
  • 2 large British Lion eggs
  • 2 slices ham
  • toasted muffins


  • To make the sauce add the vinegar to a pan and bring to a simmer. Reduce by half.
  • Get a small heatproof bowl and place over a pan of simmering water. Add the egg yolks and vinegar in the bowl and whisk until trails are formed. Keep whisking as the butter is added gradually and the mixture thickens. Remove from heat and set aside.
  • Add some water into a pan and bring to a simmer. Crack the eggs into the water and poach for 2-3 minutes.
  • Toast the muffins then add a slice of ham, poached egg and a little sauce onto the top.

Tasty Tuesdays on

3 responses to “Eggs Benedict”

  1. Honest Mum says:

    Gorgeous breakfast, I could eat this daily! Thanks for linking up to #tastytuesdays. Hope to see you tomorrow!

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