Easy recipe: Eggs Benedict

Eggs Benedict recipe

This classy egg and ham muffin is a wonderful breakfast or brunch treat and can be adapted with salmon instead of bacon.

Ingredients (serves 4 people)

  • Four eggs
  • one small lemon
  • 250g softened butter
  • bacon
  • muffins
  • chives.

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  1. Whisk together four egg yolks, the juice of one small lemon, and seasoning to taste.

  2. Cut 250g softened butter into small pieces and add to the other ingredients.

  3. Put this in a pan and gently heat, stirring so the butter melts and mixes thoroughly with the yolks.

  4. Continue to whisk until the sauce has thickened but is still pourable.

  5. Stop cooking but keep the sauce warm. Poach your eggs and cook your bacon or ham. Split the muffins in half, toast and butter them, then add a thick slice of ham (or bacon or smoked salmon) to each muffin half, top this with a poached egg, then pour over the Hollandaise sauce. Finely chop some chives to sprinkle on top. Serve with potato wedges. If some of your guests don’t eat meat, replace the bacon or ham with steamed spinach.

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