Eggs Benedict

Eggs Benedict

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An American favourite, perfect for brunch or lunch. You can use crisp rashers of streaky bacon instead of ham.
Servings: 4
Calories: 512


  • 4 1 inch (2.5 cm) thick slices white bread
  • 1 oz melted butter
  • 4 eggs
  • 4 thin slices cooked ham

hollandaise sauce:

  • 1 tbsp warm water
  • 3 egg yolks
  • 1 tbsp lemon juice
  • salt and white pepper
  • 4 oz unsalted butter


  • Cut four 3 inch (7.5 cm) rounds from the bread slices with a pastry cutter. Brush with melted butter and cook in a moderately slow oven Mark 3 (160°C) 325°F for 30 minutes until golden brown.
  • Meanwhile poach the eggs (see below), cut four 3 inch (7.5 cm) rounds from the ham reserving the remainder for garnish, and prepare the hollandaise sauce.
  • Place 1 tbsp warm water with egg yolks, lemon juice and seasoning in a liquidiser or food processor. Mix until smooth. Melt the butter until foaming hot but not browning. Pour slowly into the food processor while the machine is still turning.
  • Continue blending until the sauce is smooth and thick. Top each bread round with ham and a poached egg.
  • Serve with the hollandaise sauce and garnish with thin strips of ham.


Always use very fresh eggs. Bring water to the boil in a shallow pan. Turn off heat, crack eggs into water as near to the surface as possible. Cover with lid and cook undisturbed for about 5 minutes until whites set. The water should hardly simmer — boiling water will distort the egg shape. Remove with a slotted spoon and drain. Trim neatly with a small knife.
Calories: 512 kcal
Carbohydrates: 16 g
Protein: 17 g
Fat: 42g
Saturated Fat: 23 g
Trans Fat: 1 g
Cholesterol: 404 mg
Sodium: 609 mg
Potassium: 204 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 1318 IU
Vitamin C: 1 mg
Calcium: 134 mg
Iron: 3 mg
Ingredients Egg
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