Eggs Benedict A classic weekend staple

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Joseph Joseph - Eggs Benedict
Joseph Joseph - Eggs Benedict

There are few dishes worth getting out of the bed for, but eggs Benedict is up there as one. This cracking weekend classic is perfect for breakfast or brunch and with a little help from our poaching gadgets, you won’t have to travel far to tuck in. Follow our recipe below to enjoy eggs Benedict from the comfort of your own home – in fact, bring the dish to bed, we won’t tell.


    Eggs Benedict:

    1. Cut the muffins in half and toast each side.
    2. Meanwhile, poach your eggs in the microwave using our M-Poach™ microwave egg poacher.
    3. Top each muffin half with a slice of ham followed by the poached egg.
    4. Drizzle over the hollandaise sauce.
    5. Season and serve.

    Hollandaise sauce:

    1. Melt the butter in a pan and remove from the heat.
    2. Whisk the egg yolks and white wine vinegar in a heat proof bowl.
    3. Place the bowl over a pan or barely simmering water and continue to whisk.
    4. Gradually add the butter to the mix while continuing to whisk (it is more important to do this very slowly otherwise it will curdle).
    5. Add a squeeze of lemon (try using our Helix juicer to avoid any pips) and season to taste.




    10 - 25 Minutes




    4 eggs

    4 slices of good-quality ham

    2 English muffins


    For the hollandaise sauce:

    2 egg yolks

    100g butter

    1tsp white wine vinegar

    A squeeze of lemon

    Salt and pepper to season


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