Eggs Benedict

Eggs Benedict

From   Sunny Side Up

Prep: 10 minutes

Cook: 10 minutes

Method: Moderate

Course: Snack

Type: Fusion

A traditional breakfast snack, making of hollandaise sauce takes a little time to master


  • English muffins 4
  • Whole eggs 4
  • Chicken ham 4 slices
  • Fresh parsley, chopped to garnish
  • Hollandaise sauce
  • Eggs yolks, at room temprature 3
  • Clarified butter 180 gms
  • Lemon juice ½ tsp
  • Salt to taste
  • Cayenne pepper to taste


  • Preheat oven to 180º C.
  • To make hollandaise sauce, put the egg yolks in a bowl that fits over double boiler. Whisk in 3 tbsp water at room temperature. Keep the bowl on double boiler on medium heat and start whisking till fluffy and leaves ribbon marks with whisk. Remove from heat.
  • Gently pour the clarified butter in a thin stream into the egg mixture and keep whisking. Add lemon juice, salt and cayenne pepper. Cover with cling film and set aside. Do not keep the sauce in the refrigerator.
  • Cut a hole in the centre of each English muffin with a cookie cutter. Place them on a silicon sheet lined baking tray. Crack the eggs one by one and put it into the hole of each muffin and sprinkle salt over it. Keep the tray in the oven and bake for 3 to 4 minutes.
  • Keep each muffin on a serving plate, garnish the each muffin with a chicken ham slice and parsley, sprinkle salt and cayenne pepper. Drizzle hollandaise sauce on top and serve immediately.