Eggs Benedict Recipe
Our classic Eggs Benedict recipe makes a toasted English muffin topped with quality ham, soft-poached eggs, hollandaise sauce, chives for colour, and a slightly peppery counterpoint flavour. A popular item on a good New York café breakfast or brunch menu, this eggs Benedict was made for our New York City edition of Weekend Eggs.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 518kcal
- Hollandaise sauce see recipe below
- 4 large farm fresh free-range eggs
- 2 English muffins sliced in half
- Plenty of slices of good quality ham
- 1 bunch of chives
Toast the muffin slices.
Place the ham on the muffin slices.
Top with the poached eggs and the warm sauce.
Add chopped chives and serve immediately.
If you’ve pulled it off, champagne goes very well with this dish!
Serving: 1g | Calories: 518kcal | Carbohydrates: 16.6g | Protein: 30.1g | Fat: 36.1g | Saturated Fat: 10g | Polyunsaturated Fat: 26.1g | Trans Fat: 0g | Cholesterol: 440mg | Sodium: 1565mg | Fiber: 2.1g | Sugar: 3.1g