Eggs Benedict

Cook Time 20 minutes

Servings 2


4 eggs, fridge cold

4 slice of ham off the bone

1/2 bunch of chives, finely chopped

2 English muffins, split in half


140g butter, chopped

30ml lemon juice

4 egg yolks

Pinch of salt

Pinch of cayenne

Chives, finely chopped to garnish


Gently place eggs in boil water. Boil for 4-10 minutes, depending how firm you prefer your yolks. At the end of the cooking, remove eggs and cool under running cold water before carefully peeling. Turn water down to a simmer.

Place a bowl over simmering water so it sits over the water, not touching, and add the butter, lemon juice, egg yolks and 50ml of water in the bowl, whisk until combined. Season with salt and cayenne and stir as it cooks over the steam.

Toast the muffins. Top with ham and the soft-boiled eggs. Spoon the sauce over the eggs and garnish with lots of chives.


Eggs Mayonnaise


Eggs Baked in Tomatoes