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Eggs Benedict with soldiers

Eggs Benedict recipe

It’s always nice to celebrate the weekend and for me this means making the best breakfast I can. It’ll usually involve eggs, as you’ll see from the rest of my brunch recipes, I can’t get enough of them.

It’s a been a long week so an extra special treat was necessary, and that has to be Eggs Benedict. If you haven’t had this before, you’ve been missing out. It’s one of my all time favourite breakfasts when eating out, but is also easy to make at home.

This recipe will run you through an easy way to make Hollandaise sauce, and how to poach that perfect egg to pop on top of the ham and toasted English muffin. Delicious.

Note: This recipe contains raw eggs.

Serves 4

For the Hollandaise sauce

  • 2 egg yolks
  • 1 tbsp lemon juice
  • 1 tsp white wine vinegar
  • salt and pepper
  • 50g butter

For the eggs

  • 4 English muffins
  • 4 fresh eggs
  • 4 slices ham at room temperature
  • 1 tsp white wine vinegar
  • pinch of salt

Pre-heat your grill to medium-high.

Place the egg yolks in a large mixing bowl and whisk for 1 minute. Pour in the lemon juice and white wine vinegar and whisk until combined. Season with salt and pepper.

Fill a large saucepan with 1 inch of water and bring to the boil. Switch of the heat.

Melt the butter in another small saucepan. Make a bain-marie by placing the mixing bowl over the saucepan of water. Make sure the bowl doesn’t touch the water.

Whisk the eggs for a further minute. Slowly pour in the hot melted butter whilst whisking the eggs. Keep whisking until the sauce thickens. You now just need to keep it warm.

Cut the muffins in half and toast each side under the grill.

Meanwhile place a large frying pan on the hob and fill with 1 inch of water. Bring to the boil and turn down the heat so there’s only a few bubbles. Add the teaspoon of vinegar and pinch of salt and stir.

Carefully break in the eggs and let them cook for 1-2 minutes. Splash some water over the yolks to help them cook.

Remove the muffins from the grill and slice the tops into soldiers. Put the bottoms on four warmed plates. Top with the ham. Use a slotted spoon to remove and drain the eggs and carefully put them on the ham.

Whisk the Hollandaise once more before dolloping on the eggs. Serve with the soldiers.

About Matt

Matt has written 175 posts on this blog.

Hi, I'm Matt, Editor in Chef, here at FFFY. I hope you enjoy our freshly squeezed recipes, news and views!

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  1. Sounds delicious! I’ve got quite into making soda bread recently because it’s so quick and easy. If I have a go at your eggs Benedict recipe, I’d replace the English muffins with soda bread rolls.

    Many years ago, I went to a Good Food Expo in London. Antony Worrall Thompson had a temporary restaurant there so we gave it a try. It was superb. Even after all these years I still remember trying his eggs Benedict. I’ve never yet made it at home, though. Perhaps I ought to try.

  2. Yes! I saw your soda bread recipe and can imagine it’d be perfect for Eggs Benedict. Prob worth toasting it a little, but yeah, yum!

  3. Drat! I read this after a late breakfast……OK then… that’s next Saturday’s breakfast!


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