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Eggs Benedict

Lightly poached eggs served on a bed of toasted muffins, avocado, spinach and ham, and topped with a creamy hollandaise sauce.


  • 4 x 50g eggs, at room temperature

  • 4 English muffins, split

  • 20g baby spinach leaves

  • 125g shaved ham

  • 1 avocado, thinly sliced

  • Hollandaise sauce

  • 1 tablespoon white wine vinegar

  • 2 egg yolks

  • 150g butter, melted, cooled

  • 1 tablespoon lemon juice


  • 1.

    Make hollandaise Process vinegar and egg yolks in a food processor. With motor running, slowly add add butter in a thin stream. This should take 3 minutes. Stir in lemon juice. Transfer to a bowl. Season with salt and pepper. Cover surface with wrap.

  • 2.

    Pour water into a saucepan to two-thirds fill it. Add a pinch of salt. Bring to the boil over medium-high heat. Reduce heat to medium-low. Break 1 egg into a saucer. Stir water until a whirlpool forms. Slide egg into water. Cook, without stirring, for 3 minutes for a soft yolk or 4 minutes for a semi-soft. Remove to a plate with a slotted spoon. Repeat with remaining eggs.

  • 3.

    Meanwhile, toast muffins. Top muffin bases with spinach, ham, avocado and eggs. Drizzle with hollandaise sauce. Top with muffin tops. Serve.


This recipie is mouth watering!

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