Eggs Benedict

  • Servings : 4
  • Ready In : 20m

Great for Breakfast or lunch


  • 4 thick slices Quality Assured cooked ham
  • 4 Quality Assured eggs
  • 4 muffins or thick slices of bread
  • Hollandaise Sauce
  • 3 Quality Assured egg yolks
  • 2 teasp. lemon juice
  • 125g (5 oz) butter


Step 1

Wrap the ham in tin foil and heat gently in a low oven. Next poach the eggs and keep warm. Toast the muffins or bread and keep warm.

Step 2

Now make the Hollandaise Sauce: Put egg yolks and lemon juice in a food processor, switch on and process until the mixture is creamy. Melt the butter until it is sizzling hot. Keep the processor running and slowly pour in the melted butter.

Step 3

Now assemble the lot – first the toasted muffin, then the warm ham, next the poached egg and then spoon the sauce over the eggs. Serve immediately.

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