The Scoop
The Scoop

Eggs Benedict

Eggs Benedict is a delicious classic, perfect for breakfast or brunch and using our clever poaching gadgets it’s now even easier to make at home. We’ve included the recipe for hollandaise sauce but, if you’re feeling lazy or a little less ambitious, you could also use shop bought.


Serves : 2

Total cooking time : 25 minutes (10 minutes if using shop bought hollandaise)

Difficulty : Moderate (Super easy if using shop bought hollandaise)

Valentines Day Cookies


4 eggs

4 slices of good quality ham

2 English muffins


Hollandaise sauce:

2 egg yolks

100g butter

1tsp white wine vinegar

A squeeze of lemon

Salt & pepper to season


Hollandaise sauce:

  1. Melt the butter in a pan and remove from the heat
  2. Whisk the egg yolks and white wine vinegar together in a heat proof bowl
  3. Place the bowl over a pan of barely simmering water and continue to whisk
  4. Gradually add the butter to the mix while continuing to whisk (it is important to do this very slowly otherwise it will curdle)
  5. Add a squeeze of lemon (try using our Helix juicer to avoid any pips) and season to taste


Eggs Benedict:

  1. Cut the muffins in half and toast each side
  2. Meanwhile, poach your eggs (our M-Poach egg poacher makes this quick and easy in the microwave)
  3. Top each half of muffin with a slice of ham followed by the poached egg
  4. Drizzle over the hollandaise sauce
  5. Season and serve
Essential Equipment