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Aussie eggs benedict

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5 mins
15 mins

16 slices of quality Australian leg ham, warmed
4 x English muffins, toasted
8 x 50g eggs
water for poaching
1 cup hollandaise sauce
black pepper to season


Hollandaise sauce:

2 egg yolks
125g butter, melted and strained
1/2 teaspoon white wine vinegar
1 teaspoon Dijon mustard
1/2 lemon, juiced
pinch of salt
1 tablespoon hot water
fresh herbs to garnish


Cooking Instructions:

1. Heat the water over a low heat until water is barely trembling, carefully add eggs to the water and cook for 2 - 3 minutes or to your liking.

2. To make the hollandaise sauce, place the egg yolks, white wine vinegar, mustard and lemon juice into a small food processor and mix well. Whilst the processor is running, gradually add the cool butter in a long stream and process until it is well combined. Add the warm water a little at a time. Season with salt.

3. To serve, place the buttered muffins onto each serving plate, top the muffins with two slices of warmed Australian leg ham, place poached eggs on top of the ham and drizzle with fresh hollandaise sauce.

4. Garnish with fresh herbs and freshly cracked black pepper. Serve hot.


Notes: you may use an off-the-shelf hollandaise but if making it fresh, the lemon may be replaced with lime juice or blood orange juice.

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