Eggs Benedict

Serves 2, 5mins Preparation, 15mins Cooking

This breakfast classic is the ideal way to begin an indulgent weekend!


  • 3 tbsp white wine vinegar
  • 4 large free range eggs
  • 2 toasting muffins
  • Hollandaise Sauce - you can buy powder mixes to make it easily
  • 4 slices Parma Ham (or good quality bacon, Serrano or Bayonne ham)


  1. Bring a deep saucepan of water to the boil (at least 2 litres) and add the vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm some plates. 
  2. Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins then remove with a slotted spoon. 
  3. Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once.

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