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Eggs Benedict


  • 2 tomatoes
  • 2 muffins
  • 4 slices ham
  • 100gm spinach
  • 4 eggs
  • 100ml white vinegar
  • 600 ml water
  • 100 ml hollandaise sauce


  • Poach spinach and saute it. Season with pepper and salt.
  • Crack eggs into rolled acidulated water (added vinegar), poach until soft.
  • Warm muffins and ham, then place the spinach and ham on muffins.
  • Remove eggs from poaching and place on ham. Coat with hollandaise sauce. Garnish with grilled tomato.

Hollandaise Sauce

  • 100gm butter
  • 2 egg yolks
  • 2 tbsp white wine
  • 1 tbsp white vinegar (or 1 lemon juice)
  • Pinch salt and pepper


  • Place egg yolks, white wine, white vinegar and salt, pepper into a bowl. Place in a bain marie over a gentle heat. Whisk vigorously.
  • The emulsion will begin to coagulate and 65’c.
  • Once thick and creamy, remove from the bain marie and begin to add the warmed butter a little at a time. Serve warm.

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