Eggs Benedict

Eggs benedict Sunny Side Up Style – making a hollandaise seems very difficult but once you get the hang of it, it’s the easiest thing to whip up. Don’t be shy of the butter, instead eat it once in a while and go for a walk afterwards!


Hollandaise Sauce-
3 egg yolks (room temp)
3 tbsp (room temp) water
180 gm clarified butter
½ lemon

1 fresh egg
1 english muffin
1 slice chicken ham


  1. Hollandaise- Put yolks in a bowl that fits over double boiler. Whisk in 3 tbsp water. Put on double boiler on medium heat and start whisking till fluffy and leaves ribbon marks with whisk. Remove from heat.
  2. Gently pour the clarified butter in a thin stream into egg mixture. Add lemon, salt & cayenne pepper to taste. Keep cover with cling film at room temp (do NOT put in fridge)
  3. Cut a hole into your English muffin with a cookie cutter. Place on baking sheet on baking tray. Crack an egg and fill the contents into the hole of the muffin add salt to it. Bake it for 3 to 4 minutes.
  4. Garnish the muffins with chicken ham, salt, paprika and parsley.

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