Quick and Easy Eggs Benedict

Always fancied this one as a lazy Saturday morning treat but the prospect of perfecting hollandaise sauce always put me off. That and the fact that my poached eggs have always been a bit hit and miss. So, having discovered solutions for both of those issues, there was no holding me back! The result is a lovely dish that definitely sets the tone for a relaxed weekend: think soft, running egg dribbling over salty-sweet ham and nestling on a warmed toasty English muffin and to finish – a good dollop of the rich silky, smooth hollandaise sauce – enjoy with strong coffee, a paper full of good news (!) and some gentle background music. Happy Weekend!

Serves 4

What you need…

4 large, happy eggs

4 slices Serrano ham

4 English muffins, sliced in half

for the hollandaise sauce

200g butter

4 happy egg yolks

1 tablespoon fresh lemon juice

½ tablespoon Dijon mustard

What to do…

Put a wide saucepan of water over a high heat to come to a rapid simmer in readiness for poaching your eggs.

For each egg, lay a 40cm sheet of non-PVC cling film flat on a work surface and rub with a little oil. Crack your egg into the middle and then pull in the sides of the cling film and gently squeeze out any air around the egg. Twist, then tie a firm knot in the cling film to secure each of your eggs snugly inside. Set aside your 4 weird little parcels whilst you conjure up the hollandaise sauce.

In a small saucepan, gently melt the butter. Meanwhile, in a bowl over a pan of simmering water (bain marie) tip in the egg yolks, lemon juice and Dijon mustard and whisk together using a handheld electric whisk.

Transfer the melted butter to a jug and very, very gradually add it to the egg yolks, a little at a time, whisking the whole time, to create a smooth, thickened sauce. Taste and adjust the flavour by whisking in a little more Dijon or wholegrain mustard, if liked. Take the bain marie off the heat but keep the bowl over the water to keep the sauce warm whilst you finish off the main dish. Pop a small balloon whisk or a spoon in there to give the sauce a quick stir every now and then.

Now, whop your muffin halves in the toaster/under the grill and cook until golden.

Meanwhile, drop your egg ‘parcels’ into the pan of simmering water and poach for 6 – 7 minutes, until soft-poached.

For each lucky person enjoying this little morning treat, pop the two halves of each muffin onto a warmed plate and drizzle over a little hollandaise sauce on both. Arrange a slice of Serrano ham on the bottom half of the muffin.

Snip open a cling film parcel, unwrap the egg and place on top. Drizzle with more hollandaise and…..enjoy! Scrumptious!


If you’re wondering what the other half of the muffin is used for, it’s to mop up the excess runny egg!

Inspired by…

Well, this one is a bit of a collaboration! I have Izy Hossack (student and blogger) to thank for her hollandaise sauce recipe; Jamie Oliver for his approach to poached eggs and James Winter, who wrote one of my favourite cook books ‘Who Put the Beef in Wellington’ for the recipe idea!

How easy…

I know that I’ve simplified this dish, particularly the hollandaise sauce, which may not be authentic. That said, it’s a quick and easy very yummy treat my way!

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