Eggs benedict


Prepare Time: 0:05 | Cook Time: 0:15 | Difficulty: EASY

This wickedly delicious recipe is the perfect breakfast in bed.



  1. For hollandaise sauce, combine the vinegar and egg yolks in a food processor, very slowly adding the butter bit by bit. Add lemon juice and season with salt and pepper. Transfer to a bowl, cover and leave to sit.

  2. To poach the eggs, fill a saucepan with water to two-thirds full. Add a pinch of salt. Bring to a boil, then reduce to a medium-low heat. Stir the water until a whirlpool forms. Break the egg into a saucer, and then slide into the water. Cook, without stirring for 3-4 minutes, depending on desired consistency. Remove to a plate with a slotted spoon. Repeat with remaining eggs.

  3. Toast English muffins until golden brown. Top with ham, avocado and eggs. Drizzle with hollandaise sauce. Serve.

Coles – Christmas 2013


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